Mine is an Epicurean kit and much like yours says:-10. Salting. The following morning.....Lightly sprinkle the the top, bottom and sides..... let stand for three days at 15C @85% humidity.... resalt the cheese daily during this time
It said to scrape after 30 days, which I did, and then they started hardening. I had them in a container and there was a light mist forming daily on the sides but they continued drying. I think the small size was the main factor (combined with the fact it was my first make)
You should remove the white mould using salt and vinegar. do a search here for white mold on blue and it should throw up some answers.
Since then I have managed to make reasonable cheeses and each make seems to get just a little better.
I am not game to make another Stilton as I don't think it will come out as good as my first.