I don't think aging that for another few weeks is a good idea. It looks already dry and it will probably ammoniate if you age it longer. It looks terrible as it is, i dont know if aging it longer will make it better. Just fyi, recipes are not accurate. Just because a recipe said age it for X months or year, doesn't mean you should too. You should judge your cheese by its looks, smell, texture and taste. Use an apple corer to check the progress of your blue cheese. If you dont have one, you can make a triangular incision on the top and try to remove a piece. Once you seen the inside and tasted it, put it back. If your happy with the flavor, eat it. If its bitter, age it longer. If it taste terrible, it will just worsen with age.