I didn't think you were negative, I just heard your frustration. The recipe you have used is the same as the one Linuxboy posted on the Tomme thread here. Note that he is the author of the one you pointed out here.
I would say you should have definitely waited for it to dry for a day or two after the dunk. You should have also inoculated the Tomme de Savoie rind mash into the milk too.
The issue could be also that the Tomme rind itself was contaminated first in your fridge. Remember that you are putting it in an environment that is made to grow bacteria. Take the Tomme rind; it has low bacterial activity as it it quite old and already went through life and death of much of its bacteria. If you have another contaminating bacteria on it from some fresh food in your fridge or the shop and you put that in your cheese, chances are that that contaminating bacteria will have higher activity than the rind you wish to replicate. What happens then is that that contaminating bacteria eats up all the nutrients and multiply and the rind bacteria just starves to death. However, I am leaning towards the basic thought that you just had too much moisture because you didn't let the cheese dry enough.
The other issue is in the action of dunking. You started off brining at 20% which is extremely salty. then you dunked it at 3%. When you do that, you deplete the cheese out of the salt you just put into it. (how long did you dunk it for?) In my opinion it would make much more sense to smear the cheese with this new compound you have made and not to dunk it. Once salt levels go down, the protection from pathogens break. It can even help a few of them to grow.
My advice: Dry it properly before putting in the cave. Use an aging container if you haven't done so yet. This mold may be coming from your cave so clean it up (the container will further help insulate it from the cave atmosphere and help you maintain steady humidity). Smear it with the Tomme rind compound you have made once every 2-3 days and rub it with kosher salt. Turn the cheese once a day. Make sure the cheese is on something that allows air to flow to its bottom (a mesh of some sort, which is elevated over the bottom of the container so there is plenty of air under the mesh and cheese as well as above). If you put enough of that rind and salt rub it, this rind will develop and eventually starve off the pathogen. These pathogens usually don't live as long as the rind bacteria and will die within 45 days or so. I assume you plan on aging this thing for at least 3-4 months if not 6 so you should be fine. If this fails, you can always switch plans and age it differently. Wash it with beer, dunk it in wine brine or a balsamic brine 2-3 times (drying for 2 days in between) and then vacuum seal it for 90 days etc. Then just repeat the Tomme de Savoie experiment again on your next batch.
I must also say that buying the proper bacteria instead of hacking a cheese will prevent such accidents in the future and is worth the money you will spend on good quality milk that has wasted. This bacteria is easy to find (I believe you need Geo 15, KL 71 and Mycodore, with MA4000 series starter - all stuff that is useful in many other cheeses so have it at home!). Using your own bacteria will also give you predictable control and ability to troubleshoot and improve specific qualities of the cheese - and eventually consistently replicate your successes
Keep me posted! In any event, do not despair. Everyone in this forum had their share of bad batches, accidents and mishaps. It's the only way to improve your instincts and cheese quality. It's worth it! I swear.
