I cant say much for the moldy rinds. I don't know anything about managing molds. But I can speak for washed rinds, where the object is to prevent molds.
Notice the color patterns developed on Tomme #3. Where the molds established, the linens did not produce color (or, as may be the case, the molds bleached them out). Whenever you have a mold infection so rampant as to cause this it will lend off flavors to the rind and into the cheese a ways (this is all highly variable and I can't tell you how far it will go in this specific cheese).
You will also notice that where the linens did not establish themselves so well, the texture of the rind differs. This once again is a sign that flavor will be affected.
Now as to whether or not this is bad is entirely a matter of personal opinion. If you like 'earthy' or 'musty' tones, then you are fine. If you are want a 'pure' washed rind/smear rind flavor than this cheese is majorly flawed. on one side but decent on the other.
You just have some insight here as to the art of washing rinds. It is not easy, and success is never a guarantee. The biggest thing you can do if you want this not to happen is to have a sanitary environment. We age our cheeses in an old cellar, but the walls and floor are limewashed to kill of fungus and such, at least to a manageable degree.
Now for washed curd #3, the rind looks great. This is a cheese that I would not mind putting in the display case. All but for one thing, what is the poofiness at the bottom? Is this post-make swelling?
For personal cheesemaking, you have a lot of liberties. You can set it out and try and get wild molds to grow all over things. The only problem is it is hard to get consistent results that way (which is not at all needed for the one off home cheese). You take a lot of liberties as well, intentionally I believe, and that is good. Doing experiments like yours is the way one learns about rinds and how they work, so keep it up!