I find that I keep saying this, but I'm in agreement with Gregore. (Hopefully this is "great minds thinking alike," and not that I am de-valuing Gregore's advice by adding the dubious imprimatur of my agreement!)
In theory, geo goes to work first on the surface, lowering the pH there so that other molds can get a foothold. The "pink slimy layer" sounds like you got some linens going, but in the pictures it looks like mostly geo and PC. Of course, these should also result in a softening of the cheese, and these should be able to handle the high acid. The cheese looks a bit "tall" for the diameter, but still in 9.5 weeks I would expect some significant softening around the edges.
The lack of salt is interesting - you definitely are not going to get the right taste without salting the cheese, but I don't know enough about how the salt may work with the molds/linens to know how it would affect the softening.