I sprinkle some salt directly on the moldy cheese, dip a clean cloth in some vinegar, and start to scrub. I don't know if that is the "correct" way, but it seems to work for me.
For the Brie, do you add PC? I think I've read that the PC will out-compete the other molds.
As Scasnerskay has said, don't eat the wild molds (you probably wouldn't like the taste if you did); but as long as the rind is well knit, the paste underneath will be fine, and will have benefitted from the flavors induced by the mold.