Thanks all for the suggestions!
There's that mysterious pH factor cropping up again. Still need to find a good, inexpensive way to keep that in check.
I cleaned all the molds last night with vinegar. I did not get them completely off, just tried to keep them in check. They were not really ugly looking and as reg said, at that humidity, they are to be expected. My original intent was to allow it to grow mold as the instructions showed, but how much is too much. I also wiped it down with a brine. So far, I have left the bandage on as it has become one with the cheese. The final pressing on this cheese was over 100 pounds. The mold does not bother me, but I don't want it to take over too much.
This was, however, my first cheese that went exactly as planned (or as per instructions.) If you do a traditional English Cheddar, plan on many hours of work...I hope it works out.
Growing up on a farm, I remember my father cutting the green stuff off of meat and then cooking it. We ate everything. I don't think I would do that today. We butchered or own beef, made our own bacon (I recall that salting on the floor in the "cold room" in a stone basement), drank raw milk everyday, made our own butter, canned many things from the garden...but we never made cheese.
Perhaps thats the cause for my obsession.