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So, here is my Stilton creation after 90 days.  Couldn't stand the suspense, and broke it open for human trials when friends came over for cocktails (a few glasses of wine helped dampen the fear of fungus ).  What you see is what we got.  I was truly amazed that (a) it tastes really good, and (b) no one was permanently injured by eating it.

On to new questions.  After cutting open a mold-ripened cheese like this, can it be wrapped in foil or something like that and returned to the cave for further aging?  Or is it wiser to wrap it and put it in the fridge?

Either way, it won't last long now that my step-son has tasted it!

Wow!! That looks fantastic! Well done!

after cutting you need to store at temperatures colder than your cave temp, so wrap it up good and put in  a cold spot in your refrigerator.

Success!

What a great looking cheese. Nice job on the rind!

It looks wonderful, congratulations!

~Laurie

Thanks everyone, I'm thrilled and amazed that it came out this well.  This one was just plain old pasteurized/homogenized milk form the coop.  I finally have a source of raw milk, so I can't wait to try another!

I really, really appreciate all of the kind support, encouragement and advice I get on this site.  It makes getting into this as a hobby much easier, and far more pleasant!

p.s., I finally figured out how to re-orient the photo.  Hope I didn't cause anyone neck strain looking at it sideways.

That's absolutely beautiful, North.  Congrats!

It looks beautiful, but it smells divine! 

This looks really great.  Thumbs up to you.

Thanks for the cheese, Mr. Kim!

You got a perty cheese (with my best Deliverance impression)