There's many aspects of creating the right environment. One, it's about the cheese (mostly surface pH and aW). Two, it's about the conditions (temp, pH, oxygen exchange, and air movement).
So there are many methods to achieve what you want based on rind. What do you mean by mosaic rind? That refers to a few dozen different rind variations in my mind across 2-3 main categories. What is the target cheese style?