For the development of the washed rind, I have recently done a complete "How To" for the Esrom Cheese. For the details that pretty much apply here as well. Go to the Esrom Page then down to the AGING topic for more on the details of how to develop the washed rind.
The cheese needs to be allowed to develop at about 56-60F and kept very moist for the initial yeast to develop. If the surface dries prematurely, the proper multi-culture surface will be inhibited. Moist but not too moist ... thats the tricky part of washed rinds. Just tacky but not swampy is what you need for success
keeping things moist in a covered plastic container with a brine damp cloth
I keep the surface moist for the first few days by keeping covered with a moist draining cloth.
This cloth can be removed after about 2-3 days once you feel the greasy surface indicating the yeast is working.
You will also note a rather fruity smell (apple/pear).
At about 7-12 days you should note a drying off of the greasy rind and a slight white dusting of mold growth. This is the stage where the geotrichum begins to work. You can wash this back and control it with the light brine washing.
Following this first wash the cheese can be moved to the aging space at 52-54F and moisture of 92-95% (a plastic box and cover should have no trouble keeping the moisture).
Notice how the strips of raffia are holding in the cheese as it ripens and how the curd desperately wants to escape its bindings.
Successive washes should be done every 3 -5 days as the new molds appear. Wash one surface and side at a time and let dry before returning to the cave. Wait a day before doing the other side.
It should gradually develop that typical rosy character of a washed rind by 2 weeks.
By 2-3 weeks you should have a nice washed rind beginning to develop its color and aroma that can be easily maintained with a light wash periodically.
The cheese now needs to be maintained for the next 2-3 months (or longer) with occasional light brine wipes.