Wild blues can give an unpleasant taste if unattended but they are unlikely to penetrate far into the cheese.
If you are trying for a natural rind, you may want to brush the cheese every few days to keep the mould under control.
If you want a clean rind, regular cleaning with strong brine containing some vinegar is probably the best bet. This could be followed up with wax or some other coating.
Personally, I generally have some blue turn up on all my cheeses (except Camembert and washed rinds) but I find it quite easy to control. Strangely, when it has been removed, it leaves a bright yellow stain on the rind.