I am making a cheddar cheese, using very fresh milk (cow), after about two months mould spots appear in the cheese. Any ideas?

Mould growth is perfectly normal, and the quantity will depend on the humidity and temperature of the storage conditions. The mould will be local to you and harmless. Oiling the cheese with vegetable oil on a regular basis, as required, can limit the mould growth but the vast majority of Farmhouse Cheddar in the UK have some mould growth on their rinds.