Yes, I agree with jeff, try something easier to start with. You say you put it in the refrigerator, you need to put it somewhere a bit warmer to mature, with a temperature around10oC. Cheeses often keep losing moisture for some time, so don't be alarmed by that. Just mop it up. The appearance of mold is pretty common too. In fact I long to make a cheese with a pristine rind as some forum members seem to be able to achieve. Lucky you having a liberal source of milk (but then again you are doing the milking so you earning it!)
Margaret