I've not included mycodore in any cheese before, so I can't say what it should be like. However, I've let all sorts of wild moulds develop on various cheeses and they turn out very nice. I often brush them back, but patting them down as you're doing will produce a thicker rind, which I assume will given a different profile. My caerphilly's often pick up a white mould (probably wild geo), which is traditional. the nice thing is, caerphilly is ready so quickly you could make a couple and have them all ready about the same time and compare different rind techniques to see how the flavours change. Anyway, I think this is coming along very nicely. Well done and looking forward to when you taste it.