Smoothing is mostly for appearances, and to reduce the amount of rind (as some people don't like the rind on blue cheese). Smelling of feet is ok but amonia is not. Blue cheeses get really scary looking, but as long as they don't smell like amonia you should be fine. Your photo looks just fine to me.
Now, that all being said, I've not made blues very often, and my one 10 litre make went off (amoniated).
I'm sure you'll get feedback from more experienced blue makers though.