Long time no talk all
I had a dark yellow brownish mold on my parms, but I cut them off when I was ready to eat the parm and it worked out great. I'm not dead yet.
Also, personally I did a few things with my last parms that I think ended up great (taste wise). I realize you're much more of a perfectionist/good cheese maker then me, and I do realize there are reasons to use a cheese cave, but after about 2 months in a cheese cave at 55 degrees and 80ish percent humidity I moved a few parms to a refrigerator. I have to say, 3 months later they tasted awesome. Maybe I just got lucky though, I've got a few new parms in my cave and I'm probably gng to dot he same thing. I just find it much easier to keep things in the fridge. The cave requires me switching out frozen bottles every morning/night.
Also, from now on I'm going to not just coat, but soak my parms in olive oil. I did that with two of my last parms and it helped to keep them from drying out too much in the low humidity fridge.