By open type exterior, do you mean that there are cracks or folds in the rind? Tomme should ideally be fairly smooth and form a uniform rind. Not the end of the world unless there are cracks. Point is the mold should be on the outside.
I inoculate with some mycodore and mycoderm, and usually can see colonies of candidum, b linens, wild blues, Kluyveromyces, etc. I don't usually get m. mihei. The rind is for protection and flavor.
Edit: I do inoculate the milk, and also wash with a 3% brine to control the rind flora growth. After 3-4 weeks, the washing is really only to keep things in check. I like the molds and yeasts to contribute some flavor and smell, but not so much as to be too earthy.
In your case, I would salt or wash the rind to spread the blue and candidum around, and let them do their thing.