Annie, you need to say how you ripen your cheese
Where, what temp and RH %.
I am ripening my cheese in a refrigerator which broke in such a way that it stays around 50 in it (!) I only know the humidity is Very Low because I haven't gotten a hygrometer yet, and wasn't sure how to humidify in there until about an hour ago when I put a dish of water in it. (I hope that's the right thing to do!)
And actually, this cheese got moldy before, a couple of times, and then the last time I cleaned it, I put it in a plastic bag that I squoze a lot of air out of, and then put in on top of some other cheeses to which I had done the same thing, and so I didn't notice the mold was growing and now it has a lot.
The thing that sort of confuses me is that sometimes people put mold on their cheeses on purpose, so maybe this is not the end of the world?
It could be worse: it could be casu marzu!
Thanks so much for your help