I'm having a similar experience with a stilton. My cave is ~55˚F, 85% RH, but inside the stilton's box the RH holds at about 95%, even with the lid off. This is because it started out very wet, and has just simply been giving off moisture for weeks (and gradually shrinking). I rubbed it down at about 4 weeks, pierced it around 7 weeks, and have been alternating a few days in the cave and a few days on the counter to try to dry the surface a bit more. When it's wet, it smells very ammonia-y, but when it's dry it smells pretty much like a blue should. The rind looks fricken revolting, with wrinkly mottled brown, orange and black patches. But I tested the paste yesterday and it was DELICIOUS! Not much blue veining, so I might pierce again and wait another week or so in the cave, but this cheese's days are definitely numbered! The make was based on Linuxboy's Stilton Approximation How-To.pdf elsewhere on this forum. I used 5 gallons of PH milk and the wheel currently weighs 4lbs 5 oz.