Sorry, I'm not on this board much, but am glad to help. I got your PM but I'll respond here for other people's benefit.
First did you smooth the outside with a spoon after forming the mold, after letting it sit out for a few days? Because it looks as though it hasn't been smoothed. No problem with that as a cheese but it won't be a proper stilton if the outside is not smoothed as a lot of air will get in and the cheese will be somewhat drier.
No I never get slime, unless you humidity is a wet humidity, meaning poor air circulation, then you shouldn't get slime if you have the proper humidity and good air ciruclation.
My pictures are not the best as for color, but my color was blue, and I mean really blue.
Your looks a little cross contaminated, as you've got some white mold in there as well. That's not bad it will be more of a cambolza. But I'm sure it will taste fine.
P.S. Don't worry about the color. The time for piercing all depends on what recipe. I think I pierce at 2 months or something like that, check my logs. I age my a lot longer than most recipes say as real stilton is aged for at least 4 months, I age mine at least 6 months.
In the future after pressing and letting sit overnight, when you go to break the pieces into chucks and reform the wheel, make sure to break them into walnut size pieces and let the curds knit together by themselves APPLY NO PRESSSURE what so ever or you will not have marbeling on the inside later on.