I think your cheese is no where's near lost. My cheeses are far smaller than yours , about 500 grams at salting , and about 5 inches across 2.5 thick. I seem to recall yours was much bigger so I would expect a longer affinage .
All the changes you just made should be showing results by the end of next week for sure .
Also my first go around of this cheese the Orange did not come in until long after they were wrapped , but they still softened and they still tasted great. So don't let color be your guide , I think gooieyness at the edges is a more import sign .
This cheese is worth ever tear and lost hair folical.