Washed rind question

[c.dewar]

Hello!
Frequent reader, first time poster. Hopefully this question isn't one that has been answered elsewhere, but can't seem to find anyone with a similar dilemma here.

I've now made five washed rind epoisses-style cheeses, and they've all ended up yielding the same result. Taste and texture were exactly what I've been looking for: gooey at room temperature; great colour with a strong orange outside and pale inner ; and, as is desirable from such endeavours, they have all smelled like a long-distance runner after a hard day.
My problem is that compared to similar style cheeses that I've bought from the local cheesemonger, the rind is distinctly too wet when finished. The ones that I've wrapped have left a lot of the orange outer on the paper. With all of them, when I've handled them a lot of the outside just stays on my fingers. It's a small problem given that the cheeses tasted the way that I've wanted them to, but purely for aesthetic purposes I'd like to achieve a better finish with a rind that doesn't want to escape onto whatever surface it comes into contact with.
Is there anything I can or should be doing to dry out a washed rind after the washing stops that won't affect the inside of the cheese? I've been tempted to try leaving them out of the cave and aging box to dry, but I fear that given the aforementioned stench, and the reaction it would invoke from my wife, that this would be my first and last post.

Any advice would be greatly appreciated!

Callum

(Picture attached for reference of a wrapped cheese that has parted with a considerable amount of the pasty rind!)

[SDmilkmaid]

I'm not an expert, but can you leave the lid off your aging box  for a while? But leave it in the cave, to minimize collateral damage.
I have just started playing with washed rinds myself, so take it for what it's worth.
Rachel