The cheese should be dried off when taken from brine and moved to the aging space at 90% RH and 52-54F.
Rind development for a washed rind cheese:
In about 7-10 days a surface mold will develop, this needs to be wiped down with a saturated brine at 3-6 day intervals to start.
For a large Beaufort the surface is sprinkled with salt, allowed to develop its own brine, and this is rubbed into the surface on the next day.
The cheese should be turned and the cycle repeated.
A red rind will form in time and the rind treatment will become less.
The aging will take 6 -14 months depending on flavor desired.