Mycodore and Mycoderm are the yeast and mould used in Pyrenees style cheeses. In my old cheese factory I made a goat tomme that looked very similar to that one. The whote whisps are geotrichum. My version of that cheese had 6 ripening cultures, it is a very complex rind that invloves bacteria, yeasts and molds. From memory I used:
Starter: MA4001 and sometimes thermo to stabilise
Here is mycodore:http://www.fromagex.com/product_info.php?products_id=937
mycoderm is another Danisco culture, but Fromagex doesn't carry it standard. I used ot buy it from Glengarry in Ontario.
Not all washed rinds are b.linens. In fact most of my cheeses were washed in some way, it's a great way to control surface growth, rind texture and final appearance to the customer. I would agrue that the majority of aged cheeses are in fact washed rinds.
uisually I would innoculate the milk with ripening cultures and also make up a 2-3% salt wash with them as well. After brining I would dry the surface then start the washing. Frequently at first but becoming very infrequent over a few months time.