I believe that in America the legal position is that cheese over 60 days old will no longer contain viable pathogens.
By that criteria I suppose that if you age your cheese for that said period your cheese should/could be 'safe'?
Personally, if it smells okay, tastes okay and continues that way and if a small quantity does not upset your system, then I would carefully and experimentally try a little more. I say this, in this modern world, where everyone it seems, is liable for what may befall another, on the understanding that I accept no responsibility for any result of following any of my advice that I may have given, or will give. Personally I myself would be trying another bite.
The first cheesemaker who somehow created Stilton must have wondered what to do with it. Did he feed it to his partner, with murderous intentions, or eat huge slices in a suicidal bid to end things once and for all? Surely he wouldn't have broken off a chunk off bread and generously spooned on the smelly stuff thinking, you know this might actually taste really good?
Here's a cheese for your cheese.