Washed rind cheeses requires precise aging environment like a fridge with a controller to keep the temp at 10-11C and plastic boxes in the fridge to hold the cheese in a humid environment for the yeast and bacteria to grow.
My suggestion is to try to make an epoisses without washing first. See if you can get it aged without spoiling it. Once you understand the recipe and the texture is right, you can start working for the aroma with washing on your next make.
As you are a starter, all the process has to sink in first. Properties of the milk and how to handle, understanding the starter bacteria, rennet and flocculation technique, cutting, stirring, cooking, draining, pressing, salting, brining, drying, aging are all to be considered and has to find their places in your busy life. Once you have the process and know how long it is going to take till you get it in the fridge/cheese-cave will give you a pretty good idea of how you plan your day around it.
My other suggestion is to start with feta, camembert, gouda, cheddar (in this order from easy to hard).
Good luck