The next day the cheese surface is allowed to dry off for another 1-2 days establishing a firm rind. It then goes to a cooler cave (54°F) where it continues to dry off more. After about 5-8 days and the rind becomes quite dry, a light coat of olive oil* can be applied and repeated every 3-5 days for about a week.
Following this a good brushing every 3-7 days until a firm coat is established and apply a bit more oils as needed. This cheese will be ready in 3-8 months.
*Ig Vella at Vella Cheese applies a mixture of oil, red pepper, and cocoa to the rind for a really nice brown crust and a very rustic looking cheese