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Yeah I took pics of the cheese platter,
Had some 3 months edam,fresh lactic cheese with chives and different herbs and the stilton.
The veining were very random, not the central core spread you see in some cheeses,
I suspect its because of the unsmoothen rind and perhaps the smaller size of the cheese.

Not to hijack, but another reason to smooth....

I've made a stilton clone.  I didn't smooth and everything seems to be going well...but....

My non-smoothed curds seem to be a little dry.  My cheese cave is 90-95% humidity @ 52-55 degrees F.

The curd around the top edges (of the cylinder) seem to be dry, albeit they are small curds.  The center of the cheese seems to be springy, but very firm. 

Can anyone confirm the firm? 

I imagine that smoothing the curd would give less surface area for water to evaporate and would prevent mositure loss...... 

Can someone eloborate on the evaporate?   

Knoal

Yeah I expirienced the same, it came out very creamy dont worry.

Thanks Tomer.

Woot!