The wrinkles can happen, don't worry about it. As long as you don't see any cracks (which I don't see why you would at this point) there is nothing to worry about. There is a fairly good chance that these will go away eventually. And if they don't, no problem there other than cosmetic.
The cheese looks good. A nice color, a well matured rind for 7 weeks old. Wait a few months and you will see a beautiful deeper brown or red color to the rind, if it isn't first overtaken with geo dust.
Salt rubbing is something that should start from the beginning. It's hard to just break right into it. Though it is a very good way to go for a lightly flavored rind. With the route you are taking, you will have a very characteristic and noticeable washed rind flavor to the cheese. And mind you, don't cut off that rind when you go to eat it! This will wind up more of a handmade alpine style cheese, less like large factory made Emmentaler. I think you will be pleased with the results.
One thing, with a cooking schedule (temp, times, etc.) more like an Emmentaler, this may not be a concern but with a good alpine cheese, there is often a significant texture change that occurs around the 6 month time period. There can be a huge difference between a 5 month and a 7 month cheese because of this significant ripening time. This is part of the reason why Swiss law mandates that Berner Alpkäse can be sold no younger than 6 months (in reality, this will mean that you are always buying last year's cheese when purchasing from a small producer) AN under mature alpkäse can be rather crumbly and almost dry and hard. But the change that occurs transforms it into a smoother, more consistent, more palatable cheese. It is only after this change occurs that these cheeses will begin to take on their characteristic spiciness and nuttiness. This is why I try to recommend to people, don't go less than 6 months and go a year if possible.
Emmenaler seems to not have this crumbly stage. Maybe due to a combination of lower cook temp and the activity of p. shermannii. I would suspect that propianic acid would contribute to a quicker breakdown of the paste.