I am not sure whether you can salvage this one. The upper cheese's mold looks a bit weird, that fluorescent turquoise color. The other one looks OK, not like a blue should look, I would like to taste it. How are you about making an experiment (I like to experiment)? Start washing the cheese with beer/sweet white wine/vodka diluted with water, one of them, twice a week for about 3-4 weeks.
Next time, to create humidity in a box/container, instead of salting the cheese, put a dish with water on the bottom of the container with a surface area as big as you can, or put a wet towel and check it periodically to ensure it is wet enough. To control humidity just fit the lid opening.