Strange spots

[CheesyJapaneesy]

Trying another go at the "Jarlsberg" recipe here: https://cheesemaking.com/products/norwegian-style-cheese
And I'm on week 3.  I've had a little bit of mold, but nothing I couldn't remove with brine.
The problem is these bruise-like spots.  The seem to go deep into the cheese.  Can't tell for sure without cutting it open though.
Anybody know what this is?

[mikekchar]

It's mildew.  It's completely harmless (doesn't affect the flavour at all) apart from the staining of the rind.  Usually it means your humidity is a bit too high.  I also find that it often happens if I'm not exchanging air well enough (i.e. taking the cheese out and flipping it every day).

[CheesyJapaneesy]

Thanks mikekchar!
I'm flipping it twice a day right now and my cave is actually lower in humidity than it calls for (85% vs 95%) but I may have not let it dry enough at first. 
The recipe isn't clear about how long to dry it if not waxing.

As long as I keep the mold off, should I also expect that the mildew will not grow any further?

Thanks again, always grateful for your expertise!

[mikekchar]

Yep.  Just keep the cheese as dry as you can get it.  Dabbing with paper towels works well.  I honestly wouldn't worry to much.  As soon as the rind is basically dry (it might feel "greasy" due to yeasts setting up shop) it's ready to wax (I believe -- I've never actually done it).  The heat from the wax will kill anything and the lack of oxygen will keep it dead.