Can't comment on the epoi-whatever-you-call-its but the Mutschli is looking nice.
How is your washing schedule, and have you encountered any invading foreign armies?
You won't get a true 'rind' until much later, after the washing has really broken down the surface proteins in the cheese.
Here's what to expect with a good washed rind:
Stage 1: Slippery and wet
Stage 2: Gooey and scary
Stage 3: Slimy and terrifying
Stage 4: Gooey and scary (see, we're loosing our goo)
Stage 5: Soft and waxy
Stage 6: Tough wax
Stage 7: Hard
Stage 8: Harder
Stage 9: Still harder
Stage 10: Really hard
Stage 11: Archaeological curiosity
Stage 12: Diamonds (this is when the cheese really goes up in value)
Ok so I got carried away there...
The bottom line is that the cheese can get slimy and weird, but as the rind dries off it first goes through a waxy stage that will have white marks on it if it rubs on something, then it gets tough and hard.