My cheese is moldy, now what?

[Smidgen]

About 2 weeks ago I made a Fourme d'Ambert.  It's a brined version that was lightly pressed and has some nice little voids in it for mold to develop.  The cheese was pierced right after the brining and drying period.  I placed it in a small bucket which I tightly covered with foil, in the cheese fridge at 54 F.  I thought this setup would keep air flow to a minimum (to retain humidity) while still allowing some oxygen exchange for good mold growth.  It worked very well.  In fact now I feel that I'm ahead of schedule on mold growth and I'm wondering what to do.  This picture is 13 days after pressing:



To me it looks fantastic.  I'm just wondering what I should do at this point to prevent over-ripening.  Should I scrape the mold off at some point?  Wrap it in foil?  Put it in a sealed container to slow the mold growth?  Transfer it to a regular cold fridge?  I have searched the forum and everywhere else and found very little info on this topic.  I was planning to age this for about 8 weeks but with this fast growth I'm now thinking maybe 4-6 weeks is plenty.