Stilton Rind Development

[andersonp805@aol.com]

I have made a couple of small stilton cheese rounds.  The rind development appears to be a little scary.  Is the rind after 45 days suppose to look like the attached picture or is that bad mold development?  I have a hard time understanding what is good mold and what is not?  Any advice or pictures of mold development would be appreciated. 

[Schnecken Slayer]

They all develop slightly differently depending on what local molds are present and, yes, they are typically scary. 
Here's mine for comparison. https://cheeseforum.org/forum/index.php/topic,10476.0.html

[Matthewcraig]

Looks fine to me you really just have to let a cheese like this do what it wants to do, I normally find that scarier it looks the tastier it is.