Well, last night I bailed. There was so much mold I couldn't stand it. I washed it in vinegar and brine but I couldn't get rid of the smell of pond scum. So I scraped off all the dark spots, cleaned the rind again, and vacuum bagged the cheese in four chunks, except for a small piece to try.
The good news is that the interior doesn't taste like mold, just like a young cheese. I had some this morning and it was okay. I hope it can age a little more without mold growth in the bags. The bad news is I'm not sure I advanced much; I don't know how to improve my technique or aging conditions. And my cake saver smells like silage.
Learn from my fail: when using a completely new-to-you process, make a small wheel. It will destroy me if I have to throw out this four gallon batch.
And: when washing a cheese with vinegar, brine, or both, wear gloves. These liquids will find the smallest scratches and cuts and you will use unladylike language.
So my venture into washed rind cheese was a mixed bag of success and defeat. The new press and hoop performed perfectly; but I used too much rennet, and then couldn't get the humidity right. Finally, I'm still pretty much a beginner. I need these setbacks to overcome.
I should add that the Dear Housemate has been the model of patience through this, and stayed my hand from flinging the whole mess out to the crows.