OK here is the deal with BL
if you have slime, you have them. Color is not indicative of BL, it is just indicative of certain strains. You who have these problems just have a dominant strain native that doesn't happen to produce a deep color early on, but I assure you it will be noticeable as the cheese matures.
Spots also are fairly common in 'wild washes' and may be indicative of a fungus or yeast, but most often just mean you have a few varietys of BL or similar bacterial cultures growing on the surface. This is common in Europe, and it too will diminish with time.
The deep colors of wild BL cheeses often come out with time -after a few months of drying time, they will turn into more of a golden brown (never looked into this, it is likely either due to a switch in metabolism or perhaps a different strain of bacteria takes over in dryer conditions)
Unless you are lucky, you are NOT going to get red or orange out of wild BL. If I want color to my rind, I achieve this by tweaking my wash ingredients. If I want red, I use something with some reddish hue to it (like cider) if I want purple, I use red wine, etc. If you are picky about getting colored BL rinds, you may be best to colonize your wash with a commercial culture.
All washing for an extra week will do is generate a thicker rind, which for most people is not desired. Think of it this way, the more wash you do, the more slime you make. That slime dries out and a new layer form on top of it. SO if I wash for 14 days, I will get a heavy crusty rind once it dries out. Unless I am going to age this cheese for 5 years, there is no need for me to wash it that long. Your BL have colonized the cheese almost always within the FIRST DAY, maybe the second day if your cheese is isolated in a ripening box. From this point on, washing duration just thickens the eventual hard rind.
10 days is the guideline for most aged cheeses, if you only want 4 or 6 months, you could wash for 7 or 8 days and be fine. If you want a 2 or 3 month cheese, you could probably get away with 5 days.
Mike, your cheese most certainly has a well developed wild BL rind, this looks precisely like what our cheeses in Switzerland look like when they leave the initial washing and go down into the aging cellar. Just watch as it dries, the color will come then. The first phase, as I have before pointed out, is slimy and nasty and somewhat unappetizing for the inexperienced. It just gets better after this.
Note that the type of white wine used has a pronounced impact on the color too. In general, the more color to your wine, the more color to your cheese.
Actually the more I look at that cheese, the more perfect it looks to me. In my opinion, you have hit the nail right on the head, And I'll give you a cheese for your fine work!