The google drive approach for images won't work because you have to grant permission to view it. Most of us put our images on Imgur instead.
Basically, you want to brush the rind. For a natural rind gouda, traditionally you would actually let b. linens grow similarly to an alpine cheese. Very little will grow on b. linens. But natural rinds are all about culturing the right things to fight for you.
If it's white, leave it on. If it's blue or black, your temperature is maybe a bit too low and your humidity is too high. If it's turning red or pink, then it's way to wet (unless you are OK with a washed rind).
Grey and fuzzy may be mucor if it's a stubborn fur like growth, but it may other things. For a gouda, it's absolutely fine. Let it grow. You may want to take measures to isolate it from bloomy rinds, though.
Some things to avoid for natural rinds: Do not add salt. Do not cut anything off the rind. Do not wash with a brine greater than 3% (3 grams of salt in 100 ml of water). Do not wash with vinegar. Do not wash with alcohol unless you know what you are doing. If you don't want a washed rind, do not wash with anything past about week 2, even then only wash once. Do not oil the rind before about 4 weeks in (yeast will grow into the rind and deform it).
For things to do: Always flip and inspect your cheeses every day for at least the first 4-5 weeks. Wipe out any maturation boxes ect so they are bone dry every day. Ensure that the rind is always dry to the touch. If it gets a bit greasy, that's fine as long as it blooms white. If not, dry it off until it does (leave it out at room temp for a few hours every day until it's dry to the touch. If you need to decrease humidity, you can do it by increasing temp. If you need to increase humidity you can do ti by decreasing temp. Brush off mold if it seems uneven , patchy or otherwise too thick. The older the cheese gets the more vigorous you can brush it. Don't mark the rind, but feel free to go at it as hard as you want otherwise.
