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In making Stilton, if one does not have the optimal aging facilities, and relies on the plastic tub to increase humidity, what would be the recomended time kept in such a high humidity environment.  I noticed that the condensation on the inside of my lid is considerate, and it actually began to precipitate on the cheese itself (I removed the water).  Should I remove the lid, it has now been around 3 weeks in this container, also, I never kept the lid airtight, so there could be some breathing room for the Stilton.  From all other aspects the moulds on the cheese look great.   I was just wondering if I need to lessen the humidity at some point.
Thanks

Dont remove the lid, just dont leave it airtight so that ammonia can escape and the blue mold can breathe. When there is considerable condensation on top of the plastic tub just wipe it off. The condensation is a good sign that the humidity is high.

If himidity drops your cheese and PR will dry out resulting in... something which is no longer stilton.
You should wipe any condensation and never let the cheese come in direct contact with moisture,
Letting the cheese breath an hour a day in a cool spot (you dont want it sweating...) is optimal.