A cheese friend lent me Farmstead & Artisan Affinage Training Manual by Peter Dixon. It contains a bunch of articles about cheese and affinage (the art of aging cheese). Sadly, there were no pictures, but there is a chart that lists types of molds by color.
So far, I think the cheese has at least three types, maybe four.
BLUE - Penicillium
WHITE - Scopulariopsus, Penicilium or Geotrichum
PURPLE - Aspergillus
While a few of these can produce good flavor, most of the advice says to brush/wash off most of the molds. This will be tomorrow's project.