I wash daily for 10 days, then once or twice a week for a few months, then not at all.
The first 10 days is to harden and preserve the rind so that it can dry out without cracking, as well as to condition it against the growth of mold.
The weakly washings after this are light maintenance to keep molds off while it is drying out.
After the washing cycle is over, the rind should be an inhospitable place for mold to grow and you should not have to worry about it.
During the first washing stage, you should get a slimy, pasty cheese that's really kind of nasty if you are not used to it. Here B. linens are developing, and the paste is serving to seal off the inside of the cheese from the rest of the world.
After the washing is over and done with, you might eventually get some geo dusting going on. This all depends on your environment. I don't know of any way to stop geo once it gets started, but I really wouldn't fret it personally.
The leaves, however, throw me for a bit of a loop. I Can't say exactly how they will act with washing, but I am just assuming they will act just about like an herb rub.
Another thing you could try is a dry salt rub. Just take some pure salt (like canning salt) and rub it all over with your hands very thoroughly, and then take a brush and brush it well in the surface. This will pretty pretty hard on anything trying to live on the surface. Some Alpkäse is made like this, rubbing with salt and then rubbing with some b. linens. instead of washing with the wine brine.