Goada #1 after a month

I made a bit of a mistake with my Gouda. I decided to oil it as I want to develop a natural rind. Over the past month I have gave it a light salt brine wash every few days so its developed quiet well. Today I oiled the Gruyere and decided to do the same to the Gouda. I just realised that its not good to oil washed cured cheese as the PH is high due to the curds being washed. Its also higher in moister as its pressed lightly so it contains more food for yeast to thrive on. Ill leave it to dry out and see what happens.