I'm also trying my hand at a Limburger type cheese...actually, the recipe is for brick, but I am not washing the rind...it's a deep orange and smells wild! I am also having the same problem with blue mold trying to make a home on my orange cheese. Every day, I take a paring knife and carefully pick out any tiny blue spots that I see. I hope it works. (Fingers crossed.) The first wheel will be ready around Thanksgiving. I'll let you know how it comes out and try to take some pix and post.
I'll bet that your cheese still tastes great! Frankly, I think the blue veining makes it all the more interesting...and more colorful!