ok people
brine v vinegar which would you recommend when keeping mold at bay when washing a rind or maybe both? i have heard of either being used

IMHO, it depends on the flavor issue.  Vinegar will add its own flavor to the cheese, while salt is a normal ingredient.  I know, I know - distilled vinegar supposedly doesn’t add flavor - but I personally don’t like the taste of vinegar.  Also, vinegar will add acidity.  I’m not sure of this either, but I don’t think acid level affects mold growth - its pretty hardy stuff.  So, whichever you do, it has to be done regularly.

Brine kills bad bacteria allows good bacteria. Vinegar kills all bacteria. So depends on what u want to accomplish. If u do a vinegar wipe then once should do.

To add to Neil’s reply, the vinegar will kill the bacteria, but mold is not a bacteria and will recur.  It needs periodic treatments.

thanx guys

i suppose if you unwanted bacteria on your cheese your in trouble

LOL, Guess we need to have a legend to describe what bacteria/enzymes etc is so we speak the same language and have the same meaning I know I interchange words without thinking sometimes.