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Ok. I've read through a bit of this board, but have some questions regarding cheese that form eyes eg. swiss, emmenthaler, jarlsberg...

Am I correct in saying that it should not be brined too long as the rind will get too hard & crack? When removed from the brine & after it dried, should it be kept as it is for the cooling and heating period? Some say that it needs to be vac sealed. Is it ok if I just use some plastic emultion to strengthen the rind to prevent cracking at eye formation & seal the cheese from mold? I do this with my cheddar. Only plastic emultion.
What will happen if the cheese is waxed after air drying? What influence will that have? Wont the wax expand a bit with the cheese as well al 20'C ?

Gustav;

This is probably one of the most thorough discussions on this subject on the site:

https://cheeseforum.org/forum/index.php/topic,2200.0.html

Including how salt affects Propionic Shermannii due to it's salt sensitivity.

I have an Emmental in right now and am following these techniques closely!