I have made many a cheese with mycodore/mycoderm. I think the issue may be your plastic box. A natural rinded cheese will not grow very well in a sealed environment. I have never used your combination of mycodore, b. linen and geo but it should work in theory. You should see geo (assuming it's 13) start in 3-5 days, with b.linens and 7 to 10. Mycodore can start anytime after that. Adding all of it to the milk will help this process. After brining let the cheese air dry for 1-2 days, this will kick the geo into gear, then you can move into high humidity for the b. linens. Once they have started I would move down to 85% to develop a good natural rind.
If you rind isn't growing you may be srubbing them too much, there could be too much salt or the environment is wrong.