It's not a Stilton but a blue so I think I'll leave the rind the way it is, plus the recipe calls for salting the outside which will help prevent mold from taking over.
I've got in on some paper towels and I'm changing them every half hour to pull out the last of the whey. Whey was still gathering every 4 hours or so when it was still in the mold, but I got impatient. I wonder how long I should now wait. I don't want to salt the outside until the EXCESS moisture gets out.
I never stay on Forums for long usually. I go visit post and then leave when I get board, but this one I'm sure I'll be staying on for a long time, unless I get an invitation to leave.
I feel like the movie Fight Club, first I go to forums like the Support Groups in the moive, then I find something better and people wonder where I've gone. Then I meet one on the street and they ask where I've been and I say with a smile, "Oh, I found something better, but I'm not supposed to talk about it, actually the first rule is..." "Wayne look at my belly, I'm already a member".