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As Sailor mentionned, Natamax is not really for hobbyists, it's quite expensive, but Danlac sells it:

http://www.danlac.com/ingredient/natamax-100-gr-natural-antimicrobial-price-lowered

I will - I'll take some pics this week and upload. Looks like the rind is getting a more even texture.

Thank you all again.

IMHO when you have a mottled surface like that, there is still moisture gradients in the cheese. If you wax or vac bag while this condition exists, you will trap whey/moisture inside. That will lead to moisture under the wax or moisture in the bag, and a sour tasting cheese. Try to age it naturally (with proper humidity) until that excess moisture is gone.

Yep. I agree. I'm letting it go. Either I'll have a grana or I've just invented something new!

So here's an update. Maybe the pic isn't as great as it should be but:

1) The mottling was gone within 3-4 days of aging (55F 85%RH).
2) There is blue mold in the cracks which seems superficial but likely will penetrate
3) The rind otherwise is solid and feels like a Grana rind should (I think)

I've been scrubbing with saturated saline weekly

Any further thoughts/ suggestions?

Thanks for the update, Amiriliano.  I know it's not what you wanted but I'd love to hear how this ends up.  Might be one of those "happy little accidents" ?

Thanks. We'll see. "Grana Padablue"?

Hahaah, sounds perfect!