A great looking result worth a cheese. Looks like your "cheese CPR" was successful. One thing I thought about while reading your post is there is you can beat back "wild" and volunteer molds by using a "protection" wash with a b. linens solution. I started using one after reading Alp's treatise on washing alpine cheeses and have used it on tommes, alpines, caerphillys, and others. You do get a bit of the red mold flavor (which I love) but you end up with a beautiful yellow-orange rind devoid of what I call "sunspots". If I don't want the wash I let it go and do what you did and scrape the surface mold off.