Undecided, huh? I think, except for that, you've gone a long ways to characterizing rind preservation methods. You left out vacuum sealing. My intent was to develop a natural rind, which would have some drying and moisture loss, but then protect the cheese so that it goes no further. I achieved that to a point, but I perhaps should have
waxed it or
vacuum-sealed it a month ago to limit moisture loss and equalize the moisture in the paste and rind.
Utilizing the cream coating gets the natamycin
working to also protect the rind. According to linuxboy that loses potency after several weeks. That's where the additional seal would benefit the cheese.
Overall, the rind isn't that dry and hard. Vacuum-sealing the wedges may soften it further as the existing moisture equalizes between rind and paste. Perhaps after a couple weeks the cheese wedges will be just right.