I am searching for Pink and found this thread. I have pink mold on my Stilton, and didn't know if I should be trying to get rid of it or not. I think after reading this the answer is no, just leave it. I pierced them today and the crumbles taste really good.
Tiarella, that is great about the cheese buyer. I would like to have someone taste the cheese and use words to describe the flavor that I could understand and use to improve. For example rancid, acidic, bitter I understand already. I would like to hear more words like moist, creamy, or perfect paste texture for this style, great blue flavor, or nice cheddar flavor. Even, it needs to age longer, or it needs a little more salt are good. I like it or, it's really good, is nice to hear, but I'd like better descriptions.
If he's a buyer and not a maker, he probably doesn't understand a lot about cultures, but he is experienced in the end result. I hope it's a good experience for you and in the end it either verifies that your cheese is wonderful, or helps to become wonderful.
I share with my friends, and some of them are good at flavor description and some of them just say it's good and that's it.