Looking good, Jeff. I always try to watch temp and humidity, and surface flora. It's a deceptively easy cheese to make, but there are all these subtleties that make a big difference. usually, even when it doesn't turn out fantastic, it's still really good. One of my favs. Hope it turns out well.
Re: the whole temp and wrapping issue... for a Stilton, it is crucial to have a dedicated space that is not infected by geo, random yeasts, or other flora. If it does, not the end of the world, but it makes proper blue development harder because it will infect the openings. For this reason, I like to overinoculate with a milder blue strain so I get a rapid growth, and then after a good bloom, lower the temp down to 8C or so, and let it age out slowly for more nuanced flavors and aromas. It's just one approach, though. Classically, it is aged in the cave the entire time and the surface crust forms a sort of protective barrier. This is hard to do in a small aging chamber so sometimes, one needs to cheat.
You can wrap, but that's typically done for surface salted blues. I suppose overall point is listen to what your cheese is telling you. If it looks like it's doing something other than what you expected, figure out what it's doing, and see where you want to go, and then figure out how to get there. Post pics and descriptions if you want help. Right now, the draining and acidification step is pretty crucial. If it has stopped draining at 3-4 days, you're done. It needs to be able to retain its shape. With less fat in the milk, it may not need the full 5 days.