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the mould has crept in through a breach in your lard/bandage wrap. the length of time left before removing/cleaning off will affect the depth of penetration. it's easily scraped or wiped off.
i prefer waxing for long term storage/maturation. the high temperature that the wax is applied at seems to kill any present moulds

Hi JPJ, thanks for replying, being a novice cheese maker I am very grateful for any advice!

I have unwrapped the cheese, wiped it well and left it to dry. I wonder if I wrapped it too soon in the first place - it felt touch dry but it hadn't formed a rind at all.

Thanks for the advice regarding the waxing, I will try that next time.