when developing the rind there should be nothing but native bacterial and yeast growth (or introduced Linens if you like)
The idea here is, we fight down the less desirable growths of mold and yeast that don't look or taste very good.
After the rind has formed and the cheese has settled in, you can allow (and people often do) some mold growth to happen. Typically, for example, Berner Alpkäse will develop a white dusting presumably from geo. Other locations you might get a white mold growth, but the undesirable molds and yeasts will no longer grow
For my cheeses I like to maintain a golden brown rind, so I won't let white mold or geo grow to a very great extent before I wash them. Since I am doing this for business, it's important that my cheese retains a uniform and 'clean' appearance. This means that every wheel needs to get washed once or twice a week.