- First off, you have way too much moisture in these cheeses. They need to be firm and straight.
- Secondly, your aging container is problematic. I see the surface you are using to lay them on and even though it lets air in, it has lots of plastic in between the air openings. This suffocates these areas in the rind and that's where the mold begins to grow. It needs to rest on an airy mesh or grille.
- Thirdly, you may have way too much moisture in your aging environment. Take it down, A LOT.
One more tip: Blues use twice as much salt than other cheeses. Most of these moulds cannot grow (or grow very weakly) at cheese with 3% salt. P.Roqueforti however can grow with all that salt. In other words, salt will kill everything but your blue. When other stuff out-competes your blue it may indicate insufficient salting.
Turning them daily is highly suggested....
Actually, forget my second point. Roquefort doesn't age on the bottom/top surfaces. It is supposed to be laid on its side to have as little surface contact as possible and to allow air to flow freely through the piercings.