Alright, I think I might be getting the upper hand.
I've continued with daily salt wiping and trying to scratch off the blue mold. I cut some of the larger spots off and they don't penetrate very far into the cheese, maybe a half mm.
The orange spots are beginning to spread, slowly, but noticeably. Next time I'm definitely going to have to spray the b.linens on the outside instead of mixing it with the milk.
Also, the aging chamber smells like socks.