To get the mould growing, you'll probably have to up the humidity. I recommend getting just a plastic tupperware box. It should be about 3 times the volume of the cheese (about 3 qts per lb, or 1.5 L per 500g). I will say, though, that the rind isn't completely closed (there are lots of cracks). Blue mould is likely to show up and will inhabit those spaces, potentially changing the flavour of the cheese. Of course, see how it goes. I find that mould shows up around the 1 week mark, more or less.