From the photo it sure looks like a white mold over brown rind, maybe my monitor is showing it funny.
I had forgotten the stilton was milled, thanks for clearing that up. I guess we used to make a "blue cheddar" here, but the product was deleted. We do only high fat, open texture blues now. One of them does have p.cand. on the rind though. The blue mold is very strong flavored though, I would much rather have your stilton.