[the__alchemist]

This is a bit confusing: "The crystals are soft, white, and sometimes appear damp."

The rule of thumb I've heard is hard white: crystal. Soft white: mold.

If you can't tell, I would dump it.

[IAmBroom]

Mold on cheese is rarely pathogenic. In fact, fermented foods in general are often quite safe, even in areas with unsafe water supplies.

Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor...