Well, the classic tomme types in the pyrenees are mycodore and mycoderm variants, often with other natural yeasts. You can try to reproduce them, but they are minor adjuncts to the mycodore/mycoderm combo. For example, the adjuncts are geo, debromyces/klyuveromyces, and micrococci like arthrobacter and staphylococcus. All these adjuncts are really just for flavor nuanceing and for rind neutralization, and to feed the other yeasts/molds.
When you get into PLA, you get into the smear cheese category, meaning b linens. A b linens is not a bad choice per se for a tomme base, but it will make a stinky type cheese. B linens is physically sticky on the rind for it to grow, which you can mitigate by killing it with a lower humidity and then waiting for the rind to stabilize and dry up a little. If you use a geo as the yeast and then b linens, and wash it, you're making a brick cheese variant. It becomes basically straight b linens, which can be a cool rind if you manage it and lower the humidity so the b linens dies off and hardens.
In your case, I would try for a first cheese with a washed rind to not use an inoculant to build up your confidence. Use a brush and brine for mold maintenance and to create a presentable appearance, and let the cheese age. It will not form a complex rind, but it will be a good cheese. Then if you want to change it up a little, wash with a beer for the next batch. Then try a b linens/geo combo for 2-3 weeks, and lower the humidity and temp so it ages slowly. Or try a geo/p candidum combo, like you would for a brie, but wash with a light brine, then kill off with a heavy brine, and then let it age, washing and brushing when necessary. This will introduce just a little proteolytic enzymes from the candidum, and it will penetrate the cheese in time to give it a subtlety.
IMHO, with a tomme, less is more. The milk should come through, and so should a slight earthiness and the rind should be interesting in color, but not thick. The rest is about the cheese... moderately firm body, nutty, slightly buttery goodness. Excellent milk, a constant humidity and temp will do more for a tomme than the rind, IMHO.
Re: using thermo C and MM100, that is not a bad substitution, but I think your ratios will be off in comparison with 4001. And I'm not sure you need the extra LH. And, from what I recall, doesn't MM100 produce a lot more diacetyl than straight 4001? I'd rather use Kazu than the MM100 if I was trying to keep a similar profile. But the cheese should be fine with MM100 and a pinch of Thermo C.