Thanks LB! You are so very appreciated! I will do that post press if I have the issue again...which is likely.
I ended up drying the rind a bit by leaving it out a few hours and flipping it a few times. I still don't have a good feel for how wet/dry a rind is supposed to be. I hear slightly damp, but not wet, but then it seems like the rind doesn't ever get hard or even firm.
I then put some bacon grease/lard over the whole cheese because I have so many cracks and only maybe 10 places with a speck of blue mold. I don't want a thousand specks of blue mold. I then smeared on some very fine salt which now held on/incorporated with the lard.
Did I do the right thing? I have no idea.
I just know that I tomorrow will be leaving this cheese for 10 days with my neighbor and she knows less about cheese making than I do and I want her to have as few issues as possible.