Thanks guys for all your advice/support re my 'hairy blue' cheese, and i apologise for my long absence. Life got in the way of my cheese making!
Francois was correct - it was mucor and after flattening it down and more turning/aging, it produced quite a nice cheese.
I also appreciate the advice re salting blue cheese rather than brining. I have tried this out on several batches and my brined cheese never grows as much blue as the salted cheese... however i always worry about over salting so trying to find a balance.