DAVE how's it going long time no see..oh wait I've never seen you....oh well. Yes I'm just typing to amuse myself, probably.
No there is no problem with that at all, but good question! Some blue cheeses are aged on their edges. The only things to look for are, as you said, flat spots. As with the blue cheeses I just mentioned you can use a wood cradle to hold the cheeses and keep it from forming flat spots. With softer cheese such as blue and I believe you make stilton
you definately want to use a half circle wood cradle.