Here she / he is (I've decided to let it identify it's own gender when it "matures"
) at at almost 4 months. I cut a thin slice a month ago and one a week or so ago. In that month it's gone from "stinky" to "robust". Bottom line is that's it's the most compelling (to eat) cheese I've made. Don't know if it's the best but it may be in a couple of months. I can report it contains a lot of probiotics (won't go into detail there).
I've eaten only one Stilton so I can't compare that well , but the taste is a combination of limburger and blue with a very soft, almost spreadable paste and VERY, VERY aromatic as well as a very colorful rind. When I was sampling this a couple of days ago while enjoying a Coors Light I noticed that if I ate the cheese the beer would taste like sugar water. I decided to wait and have it for a desert cheese so I could enjoy my beer before dinner.
I'm very happy with the outcome but I would have done a few things different next time: (1) would not have spun the skewer with a drill: It may have done too good a job and left holes to large (as you can see in pictures), (2) I would used a smaller diameter skewer (maybe 3mm instead of 4); (3) use Caldwell's recommended method of piercing which is go "mostly" through from top and bottom, and not from side, and (4) do a better job of spacing the piercing holes. That said it's my pride and joy and I may keep it around for awhile (kind of like "my pet Stilton"
).