a traditional "toma blue" in my region has a funky rind, as you had thought kathrin. I have been advised by local cheesemakers that once you think you have a pretty good blue growth inside the cheese, they lower the humidity, to around 60/65% and brush lightly if/when molds get out of control, otherwise they just let it go natural.
I brushed mine because I had what I judged to be mold getting a little out of control, but sort of regret that now. Good luck and let us know what you decide to do and keep us posted on how it turns out.
I am attaching a picture of what I dream to make successfully someday, this is a traditional toma blu from Moncenisio (Mont Cenis in french, it is on the border btwn france and italy)