Hi Jason! Welcome to the forum. Glad to have you here.
. Is your cheese resting on the bottom of your container or is it somehow held up off the bottom? I've even just used some jar lids to keep the cheese up off the bottom if I don't have anything else but definitely do it somehow. Also it can be helpful to dry the inside of the box daily with a clean cloth. Many folks let their cheese out to air out a bit daily and that might help also with your situation. Is it very humid there now? You might try airing it out for 30-60 minutes a day and dry and air out the box at the same time. Try to do it when you don't expect a lot of swirling dusts, yeasts, etc such as when cleaning house or windy day with windows open etc. also, don't think you have to do it everyday even.....just do it when it fits into your schedule. Bet you didn't expect aging cheese to be almost like having a pet!
A nice source of video tutorials for beginners is www.littlegreencheese.com
. He's got both photo and video tutorials. A nice cheese for you to experiment with might be the Welsh miner's cheese called Caerphilly. It can be aged for 3 weeks or up to a year or so and is good pretty much all along the way plus since you get to eat it fairly soon you can assess how your make went. PLUS.....you can keep the rind clean, go with a natural artisanal rind or do very cool stuff like smearing with a thick mixture of coconut oil and smoked paprika, cocoa powder, or other ground spices. I experimented with just using coconut oil as a way to keep a rind clean of molds and it works well. My experience taught me to add more coconut oil a few times if it appeared too thin in certain areas and if I saw mold I just massaged it away. Leaves can be decoupaged on with coconut oil for flavor or decoration. (Obviously only edible leaves).
Caerphilly was the first hard cheese I made and I kept on making it even as I branched out into other cheeses partly because it's easy, tasty, versatile and can seem like many different types of cheese depending upon what you do to the rind. I'll also go find a cool and very simple Brie tutorial for you that can be made without the need for special molds. I'll post a link here for you when I find it.