I'd love to see some pictures of your tommes. I make a lot of tommes, usually 3-3.5#. I use only raw milk, Jersey this time of year, but mixed during the summer with goat and sheep in whatever proportion I have on hand. I inoculate the milk with Geo, B. linens and Mycodore, and don't use any of those in my wash.
The geo grows first, then is knocked back by the brine washing, and prepares the surface for the B. linens to take hold. Then, in my experience, after I quit washing, the Mycodore comes on. The result is a really pretty pink/grey/brown rind, very edible.
I age mine in boxes, because I have such low humidity, at +/- 50F. I wash the oldest ones first and try to spread the molds to the younger ones. You might get some molds jumping from one cheese to another, but that wouldn't be a bad thing, IMHO.
This is our everyday cheese. We eat it instead of cheddar which I find too time consuming to make.
You might check out the Glengarry Cheesemaking site. She sells all those molds/yeasts and her book has some good info on rind development.
Pam