I know people recommend salt and vinegar, but personally, I find a strong salting will thicken the rind (not the growth, but the hard cheese rind bit) and a weak salt solution will encourage b.linens! When my hard cheeses get fuzzy I just brush the mould off with a nail brush. It will grow back, and you just keep brushing it off. Eventually, all the food that the moulds need gets used up and the surface just looks wonderfully rustic. The inner paste will benefit from action the moulds cause, but as long as your rind is smooth with no cracks, the mould won't penetrate into the cheese. When you cut into it, you'll find it is a very thin layer (which you cut off, wild rinds are not tasty in a good way despite providing nice flavour).