Welcome to the forum! This is definitely the right place to get answers to your questions. I hasten to say that I myself am not an expert with respect to the particular question you have asked, but I will take a first stab at answering, and others more knowledgeable can correct and/or amplify as needed.
I would say, almost certainly, you did indeed overreact. In general, where there is cheese, there is mold. If you didn't get mold for 6 weeks, I wouldn't say you are running particularly too humid, though it does depend to some degree on the type of cheese. (E.g., a parma style, which is quite dry, is less susceptible than a Gouda, which is quite moist - at least in my experience.) Some cheeses, in fact, are routinely allowed to sprout a quite amazing variety of wild molds as a deliberate part of the aging and flavoring of the cheese - wild molds, as opposed to the specific type of mold (the white, fuzzy, Penicillum Candidum) that is deliberately added to the "mold-ripened" cheeses such as bries and camemberts. As long as the rind it intact, the mold will not penetrate beyond the surface; it will add some flavor, which may or may not be desirable, but you can always cut off the rind.
As far as the specifics ... green/hairy sounds like it *might* be some type of wild blue, which is everywhere and comes in green as well as blue. The red/orange/hairy ... I'm not sure. Red/orange generally sounds like b. Linens, which is used in the aging of certain types of cheeses, and also exists pretty much everywhere, but I don't recall that b. Linens is usually hairy. Here's where someone else on the forum with more specific knowledge will hopefully jump in to elaborate or correct as needed!
