Here are some pics of my latest washed rinds. They are four weeks old. This is my fourth or fifth attempt at them. I based the recipe loosely on Peter Dixon's tallegio recipe, but added slightly different cultures, changed the rind and the washing schedule.
For the rind, there is geo, p candidum, KL71 and some b linens. as you can see, the mix is heavy on the b linens. The b linens are just starting to become visible.
One thing I learned, if you want to avoid the slip skin that often comes along with geo, let your cheeses sit on the drying racks for a couple of days, till you see the rind start to really dry out. Do that and hit it with a 10% brine after the geo takes hold, and you won't have any problems.