For my recent washed curd and lightly pressed Havarti with Dill Weed (https://cheeseforum.org/forum/index.php/topic,2130.0.html), after brine bathing, I placed it in a plastic ripening box for higher humidity in my cheese cave (forced dehydrated air fridge with external Johnson Controls thermostat) with lid cracked to release excess humidity.
This is as per all the Havarti recipes I compiled (https://cheeseforum.org/forum/index.php/topic,1873.0.html).
The problem is I get a little water in bottom as cheese is still releasing whey, I've caught and cleaned out the water before any problems (I hope).
But while not in those recipes, after brining should I drain/dry in warm house for 1, 2, 3, 4, 5 days before placing in my cheese cave or just do a better job of removing the early days whey?
I usually just go from press to a brine them dry to the touch then the cave. Leave it in the cave for a day or two then seal by vac pac or wax.
I do the same as Deb too.