I am afraid the ash coated cheeses have attracted a Mucor contamination defect called "poil de chat" (cat's hair). This mold is attracted to cheeses that are moist and lightly salted. I also suspect that the deacidification of the rind as a result of the ash covering might have exacerbated the contamination. This Mucor is harmless but can give the cheese a bitter taste because of rapid protein breakdown.
To control the growth I brushed the cheeses and washed them with a solution of water and vinegar hoping this will prevent them from reappearing.