First of all, you can and should post directly to the forum. You can search on how to do that, but a quick tip: below your post is "Attachments and other options
"...click on it and search for the picture on your computer.
Did you brine
this cheese prior to setting it out to dry? Ordinarily, the residual salt on the rind would preclude any early infections. Right now, you can lightly brush it off and/or wipe it down with salt and vinegar.
What style of cheese is this intended to be?