Artisan cheeses, especially those with a washed rind tend to be prone to mould growth. There is some variation in mould growth from batch to batch with artisan cheeses, you sometimes get very little to none at all and sometimes a little more.
We completely understand if that's not your thang but some of the mould can be brushed off or you can pat any excess mould off with a damp cloth.
Our aversion to mould is very natural but we can assure you the mould is a good sign as it imparts flavour to the cheese! If you are still concerned, we are always on hand to help! Just email us a photo of your cheese and we'll be happy to take a look.