The spots don't look like b. linens to me either (based on what I've been able to glean from the internet). There are some larger patches of faint orangey yellow that don't show in the picture, I'm assuming that's the b. linens starting up. I've always been a wimp about stinky cheeses so wouldn't have thought that I'd be okay with that, but the last one was delicious in spite of the smell so I've been considering this cheese as my 'gateway' cheese.
Am I correct in thinking that if I don't mind b. linens, then I can use wine, and if I want to discourage both mold and linens I should use vinegar? I have already tried using a stronger brine, and scrubbing with salt. Neither one was very effective for removing the spots, and the mold seemed to have spread farther by the next day (I assume because I didn't get it all off). This morning I used white wine and gave them a gentle, but thorough scrubbing with a brush. They certainly look a lot better now. I'll see how they look later on.
As an extra precaution they're in a fresh container, with fresh mats, in the wine cooler. I've also put a stainless rack under the mats so as to create a larger gap between the lid and the container (the container is upside down, with the cheeses sitting on the lid) to increase air flow and lower the humidity a bit.
Thanks for the help, I appreciate it!