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It would by my first blue cheese. Started correctly - after 4 days first mould appeared, like on first photo. I rubbed it up (2nd picture) and now, after 1.5 weeks, it looks like on 3rd photo. Because it is my first one I'm wondering, if everything is okay? I am a bit concerned about this pinky colour of the surface, little waxy in touch.... Smells good, like concentrated blue cheese. Can You take a look and advise?

It is often hard to be sure about the color we're seeing in a picture, but I would say you've got geo in the mix - this will give that "brainy" texture and can give colors ranging from white to yellow-ish to ... sort of like what I'm seeing in your picture! Geo is not usually added to a blue recipe, but often comes along for the ride.

Best I can tell from the picture, you are fine. For a Stilton, you are *supposed* to get a heavy rind ... which may or may not be something you choose to eat after aging. (Some people find it too strong.)

Thanks. That was also my suspicion and would be possible, because... few days before I started with this Stilton some Camemberts have being ripened in the same room. In different part of it and covered by plastic box but anyway...
What do You suggest now? Shall I remove this mould on the surface before cheese is pierced or leave it as it is? I can not eat a rind finally, if it is too hard. I'm more focused on having tasty and correct inside.

I would probably just leave it. My suspicion is that the geo will not fare well inside, where the blue should easily out-compete it. But take this "advice" with an appropriate grain of salt - I've only made one Stilton, and it was only so-so. I've had better results with Gorgonzola picante, though now I am trying something in the "Danblu" line.

Cheese pierced, smells like barn... Unfortunately it's getting warmer in my basement, currently about 18 C (65 F). What do You think? Leave it there or better move it? I have only fridge where I can move it 7 C (44 F).

Barn sounds (or rather smells) about right at this stage. But yes, getting too warm. I honestly don't know how it will do if moved to the cold fridge - it will definitely ripen much more slowly, but I would think would eventually get there.

Of course, this could be just the excuse you need to buy a second-hand wine cooler to serve as your "cave." I would say don't get one of the little ones, which have a different sort of cooling mechanism; look for one that uses a compressor (better capacity), and that has the ability to set a specific temperature. I found one on Craigslist, about twice as tall as the smallest dorm refrigerators, for $100. At first I just used the "wavy" metal shelves by putting a lightweight cutting board over them, but that wasted a good bit of room, so eventually I replaced them with simple wood shelves. Here are a couple of pictures:

Looks really niece I have to say... 

Yes - I'm looking for some cheap fridge some time already. Standard one - I would like to mount external controller to keep right temperature. The problem is with place. I have not so much in this basement. 

For time being I've moved cheeses (I'm also doing Fourme d'ambert) to the fridge. If it gets cooler outside, I'll move it back to the basement. Hope such moving won't hurt them.

My first blue cheese... landed in trash bin.  Mould on the surface become to be wet and brown. After removal I saw pinky surface. I cut cheese in the half - centre looked quite okay with blue mould but only between curds. In the holes witch I did during the piercing was only white mould. I tasted a little from the centre - bitter and mouldy. But I didn't wan to risk and throw it away. Attached few photos.

I am so sorry! I hate, hate, hate to throw a cheese away. But you're right - the holes should not have looked like that. I wish I had some insight into what went wrong, but all I have to offer is condolences - and encouragement to give it another try!

Sorry to hear that! Cheese will break your heart like that from time to time...best of luck on the next try!

That blue veins look great, I'm sorry to read you had to discard it