Hi,
IMHO if you can, vac pac it and age it out a bit. That way, if it's off, it won't contaminate anything else, and if it's good, it won't get contaminated now that the rind is corrupted. I vac sealed my first tomme (which I did with a washed rind) because it was very soft and overly moist, causing the rind to split as it sagged. It still turned out to be one of my best cheeses.
- Jeff