Mold at work

It has been two weeks since I made Chevre inoculated with the mold that makes the Saint-Maure de Touraine goat's milk cheese.  I have kept it in the basement where it is cold and humid.  I have to turn the cheese every day. The only problem is that the humidity and the temperature do not stay constant and the cheese has dried rather quickly. Also, I was trying to get the basement a bit more humid with a soaked towel.  When I checked the cheese the next day, it had all types of mold on the outside.  So I scrapped the olive, blue and yellowish mold and then washed the cheese with salty water.  I cut a slice the other day and tried it. It has a tangy flavor, nutty and creamy at the same time. I am really excited to try to do it again when it gets colder outside, because then I can put the cheese logs inside our little root cellar.