Washing the cheese in the first week every second day means really that you wash the top of the cheese one day, then turn it the next day and wash the top and sides (the parts that you didn't wash the day before). The next day you turn it and wash the top again and so forth. This way, every side of the cheese gets a wash every 2 days.
The second week, reduce it to wash one day, turn+wash the next day. Then rest a day. Then turn and wash, turn and wash, rest a day and do that once more.
The reason you only wash the top part is that the bottom is on wood. You don't want it too wet or suffocated.
At this point the cheese should become pillowy and soft. If not enough, give it another wash, turn the next day and wait 2-3 days this time. When it's ready, wrap and move it to the fridge for another week or two. Done.
If you read my thread, I also explain that it needs to go through 3 aging period. The first period is what's called "yeasting" and it is in higher-then-cave temperature. The cheese must go through that before the first washing. It's quite critical. The 200 Easy Cheesemaking Recipes book doesn't specify any of those details. They have a sort of a simplified version that doesn't really work very well.
Is that more clear now? Please read the thread, I have a feeling it will help you.