[Cheese] Mold, good and bad

[Brian]

Jack,
Need your help.  I asked this a few days ago but never heard anything.
I have some black mold growing under the wax on my first cheddar.  I 
mistakenly used thermophilic starter but it seems to have formed well. 
Problem is, after 1 month I have noticed some black mold under the wax.  I 
have cut out the bad spots and re-waxed.  Had to do that again today after 
another week.  Is it a losing battle or should I just eat it now?
Another thing, my Stilton is doing beuatifuly, my gorgonzola from 3 weeks 
ago hasn't produced any mold yet.  Is it possible to resurect the mold on 
this by making a mold "wash" over the cheese?

Brian