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So I've been working on a gouda and it's been aging for 1 month.  Over the last few days, though, I've had this bright yellow mold on the outer edges that is concerning me.  It looks... unnatural.  However, I have an untrained eye so can someone give me some feedback on how this looks?

I am quite the amateur, though I'll try to help...

Try bathing it in some brine. That may help... 

Hard to tell but that almost looks like B. linens. How does it smell?

It was starting to smell VERY strong and kind of funny so, after some more research, I opted to brine the cheese again for about an hour which took off 90% of the discolored areas mold. I have since rubbed it down and have it back in my cheese fridge on some drying racks. I have to say that I don't think I had brined it enough the first time. It now seems to have a thicker outer layer which wasn't acheived upon my first brine.

I have also removed the lid I had on it because I think I wasn't cleaning enough of the perspiration off of it, or cleaning it, as I should've been doing more frequently.  I plan to brine again in 3 days to get the remaining discoloration removed.

Sound like a plan?  Lol

Brining: Brine in saturated salt brine for 3-4 hours for every 1 lb of cheese, flipping at least once.
Cleaning spots: Make a salt and vinegar solution and scrub the unwanted spots until completely removed.