Update on the semi-Stilton - picture below. It is now at 4.5 weeks old. A core test (no picture of that, sorry) showed really extensive blue-ing inside.
The rind seems to want to stay wet on whichever end is down -- even flipping daily, letting it air for an hour or so, by the next day the end on the mat is wet, and there is some wetness under the rack that holds the mat. The ripening container likewise is quite damp each day. The cheese has shrunk down quite a bit, so I'm guessing it is exuding the moisture and shrinking. Is this normal for a Stilton?
Normally with my gorgonzolas I let them go about 6 weeks, then cut them into sections and lightly vac-bag for final aging. I was planning to let this one age for a full 12 weeks before cutting, but given how blue it is inside, I'm not so sure.
Any recommendations from the Stiltonators out there?