Well, the rind never did change. It stayed a low, fuzzy-looking (but not actually very fuzzy--very low-lying) blue mold color on the outside. I did get a few spots of white mold a week ago, and wiped those off.
Today we cut into it, and it's excellent cheese. The veining looks great, the blue mold flavor is just right--not too mild, not too much. The only issue at all is that I was aiming at a Stilton type and this is just a little bit (a LITTLE bit, really) too dry and crumbly. Not dried out, by any means, but it isn't quite so creamy as a Stilton. I had a bit of a mishap with an errant pH reading when making it, which caused me to rennet one vat (there were two four-gallon vats) of my milk quite early, and although the curd from that pot was fine, it was a bit drier than the pot that I renneted right on time. Next time I do this, I'll avoid that little mishap, which should result in a moister curd, and I may tweak the salt slightly lower, too.
But those are "detail" criticisms. The cheese is great, and I'm very happy that this first run was a success. Here's a photo--as soon as this was cut I knew this was going to be good...