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Ok I've been making cheese for about 9 months now and have and cheddar, caerphilly, gouda, brie, and now have tried a butterkase.  I used FD for the meso, LH100 for the thermo and added a pinch of geo.  It probably wasn't hot enough when I pressed it.  My issue is that during aging I'm getting some weird mold growth.  Any opinions?  Been aging for about 10 days.

What are you trying to do?  Are you going for a natural rind like a Caerphilly?  What temperature are you aging the cheese at?

The geo is definitely taking off, but you seem to have some mildew (or something else -- it's hard to tell from the pic).  I would wash as much as you can off with a 3% brine (if you want the geo to come back).  I might be tempted to try to lower the temp a bit as well.  If you keep the brine to 3% the geo will definitely come back.

Thanks - it's aging at about 52 F