Wrong Way Down Affinage Lane ...

[Sailor Con Queso]

Wayne - I've used skunk scent on my boots when deer hunting to mask human odor. So you might be onto something. Heck you could probably get $20 an ounces if you hyped it properly. 

[Baby Chee]

So what happens to a Stilton in time if matured oddly?

Does it turn into a puddle or get harder? 

[Sailor Con Queso]

We generally don't keep oddly maturing cheeses. 

[DeejayDebi]

Have have enough trouble with oddly maturing leftovers in my fridge - 

[Likesspace]

Baby Chee...
I realize this is an older post but I thought I would chime in anyway....
The biggest threat (at least in my experience) to a Stilton variety is the possibility of it becoming "liquid" from too much humidity.
I personally have never had this happen but I have read of it happening on a couple of different forums.
I have never had a Stilton style of cheese go bad and I will say that, in my opinion, they have a horrible smell while aging. Not a rotten smell, but certainly not pleasant or nice.
My wife and my kids will run shrieking from the room if I tell them I am about to open the Stilton cave. That's when I know I have a good one going. 
Oh, just to whet everyone's appetite on this Thanksgiving day.....
One other problem that I've read (more than once) concerning a Stilton style is that it is susceptible to maggot infestation. Doesn't that sound nice? 
Okay, I've typed too much.

Dave

[DeejayDebi]

Ergh! I knew I didn't like blue cheese for a reason.

[Baby Chee]

Hey LSpace,

Here's what happened....



It turned out tasty, but the crappy mold smelled like XXXX.  Well, honestly, it smelled like rotting seaweed for a few weeks, then it smelled like rotting cabbage, then it smelled like a bag of 10 week old garbage left in the sun.  The cheese inside: nice.  Unfortunately it wasn't a blue cheese, but it was a blue cheese without the blue streaks.

The lesson: don't throw out bad cheese if it could be good.

I ignored the doomsayers and left it to mature.  Sure, I'd rather have a proper stilton, but this was good and edible.

[Boofer]

Baby Chee - You have strength of will and determination.    I'm not sure I would have had the courage to go for that cheese. I tip my hat to you.   

-Boofer-

[MrsKK]

Yah, that looks pretty scary.  You are one brave man!

[Likesspace]

Chee....
Thanks for the photos.
Although the rind does look a little...ummm..snake-like, the pate looks pretty nice to me.
It's a shame that you didn't get the bluing you were after but I'm sure that will come with future attempts.
Making blues is definitely not for the faint of heart. When I did my first one I was convinced (several times) that the cheese had gone south. Had I thrown that one away I would have missed out on a very tasty cheese.
Now I am reluctant to throw any cheese away without first giving it a taste but there have been a couple of times that I've listened to my heart instead.
Good luck with your future attempts.

Dave

[Baby Chee]

Thanks, LSpace.  It's good to know others have tried cheeses through dilemma as well.

The cheese did get awful and disgusting, but I figured the interior of the cheese was protected by the green skin in a similar way to blue skin.  Though some vocal advice came through here to toss the cheese, I stuck it out and had a nice cheese.

There is the original.
People should learn about my events in case they come into a similar experience.

I'm glad I was able to post this cheese through to the end.

[DeejayDebi]

My slipped skin crottins were the same way good inside but gross outside.