I think it is a matter of how much oil you use. As Shazah said, lightly oiling is the key. I did a heavy oil on a manchengo that ended up growing more weird molds than it did before the oil. A light oiling (including wiping off any visible surface oil when done) of my montasios and they are in great shape. Since the montasios share a space with Stilton, I still have to brush back the blue mold pretty regularly. I don't have loads of experience, so take what I say with some salt.
Actually, some salt and a brush would probably do your cheese wonders. Brush the molds off (maybe using coarse salt as an abrasive), lightly wash with brine, dry and oil lightly would be my way of handling that.