1 week old Stilton questions

[brewbush]

So my first Stilton is 1 week old.   I just unmolded it and placed it into cheese fridge.  It stays its shape but looks like curds all matted together and not smooth.  I am at stage of wiping in daily for one week.  Is this normal how it should look at this point?

Also, do you reuse the cheesecloths from a blue cheese after rewashing it, throw out, or just use in blues?

[H-K-J]

Did you smooth the out side of your cheese so that it is sealed up so that outside air cant get into the interior?? this is very important.
and why are you wiping it down?
what recipe did you use for your make?
enquiring minds want to know

[brewbush]

Did you smooth the out side of your cheese so that it is sealed up so that outside air cant get into the interior?? this is very important.
and why are you wiping it down?
what recipe did you use for your make?
enquiring minds want to know

It was out of the book Artisan Cheese making at home, Mary Karlin.  I do not remember it saying anything about smoothing out the exterior.  It has me for the next week flip daily and wipe down with saline solution.  But nothing about smearing the edges? 

Can I smear the edges at this point?

here is the recipe
https://books.google.com/books?id=yMzLELu0qawC&pg=PA190&lpg=PA190&dq=artisan+cheese+making+at+home+and+stilton&source=bl&ots=g8cV6iz4Xc&sig=neDBqp_y-REnddPqomM41rZbDMc&hl=en&sa=X&ved=0CCoQ6AEwBGoVChMIkre8o-_exgIVxQiSCh3iFAI2#v=onepage&q=artisan%20cheese%20making%20at%20home%20and%20stilton&f=false

[H-K-J]

Sorry I have never used that recipe
Most of the recipes I have seen don't call for a cheesecloth lined mold either
SOOO, I will wait in the wings to see how your cheese turns out 
H-K-J