Pictures might be nice. Are you tracking humidity? To me it seems like this may be your problem here. Too high of humidity. If you're using ripening boxes, try cracking the lid a little, if not, put in something that absorbs water vapor from the air. You get a feel for an optimal range over time, but as long as it's not being super infested with mold or cracking you're alright.
A washed rind cheese is a term for a cheese that is washed or brushed daily or semi-daily with a light brine, sometimes containing alcohol, the end result of the process trying to encourage a bacteria called Brevibacterium linens, or b.linens. This is a red coating that grows on the cheese, but is not a mold and as such is not fuzzy. It takes usually several weeks to get a nice washed rind going.
There's also natural rind cheeses where the rinds get washed, but that's usually with a higher saturated brine, and the goal there is more to prevent mold in general.
On the whole, mold doesn't usually affect the flavor much, unless you let it go wild. For an example of a really funky rind, see
this. What I like to do with most cheeses is let mold grow, assuming it's not out of control, and brush it back every few days. You end up with a cool-looking rind, and you learn about your local microflora. I tend to cut the rind off, but I do that with pretty much every cheese. Even when waxed, the outer rind is usually not very tasty.
The white dusty mold you're seeing on the second one is probably your local variety of
geotrichum candidum. Harmless, helps contribute to cheese, and pretty much universal. Don't worry about it at all.
What saturation of brine did you wash with?
The temperature is pretty important for most types of cheese. Of course, you're still going to get a viable product, but there are probably going to be a fair number of defects resulting from that temperature, particularly IME texture and mouthfeel.
Don't wax if at all possible before 20 days. You have the starter bacteria, which die after 24 hours or so, and then the ripening bacteria start working. These first few weeks are the most important part in the development of the cheese. Once around that time span has elapsed, those bacteria die and release enzymes into the paste, which then start doing their magic. Again, you won't necessarily get rubbish if you wax too early, you just won't get great cheese. The ripening bacteria need air exchange. If you wax, they suffocate. Waxing after a month or so is absolutely fine, just check them regularly to make sure there isn't mold growing under the wax or whey seeping out. If there is, unwax, deal with the problem, and rewax. When waxing, especially on cheeses that have had a fair amount of mold, it's always safer and easier to just heat the wax up to 205º F. This is the temperature that will kill the mold, so you don't have to scrub with salt and vinegar and let dry for a while, exposing it to the microflora of the air again.
What type of milk do you use?
I'd say keep the first one waxed, and let the other one have a natural rind. Pick up a new fingernail brush, or cleaning brush, natural bristles are better, and whenever it gets a little too fuzzy for your liking brush it off over the sink. Then cut them open in six months and see how you like them.
In the meantime, make sure you don't have too high of humidity. Not a problem with waxed cheeses, so much, but can be really annoying and discouraging with natural rinds.
And again. Mold. Gets. Everywhere.
Don't freak out. If you're really intimidated, post a picture here and ask.
Hope that helped a little, and sorry if I overwhelmed you.