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Thank you iratherfly.  As I stumble blindly into the unknown...your advice is greatly appreciated! 

Anytime. Keep this thread posted, will you? I can't wait to see the insides of that puppy

Couldn't wait any longer!  Good strong flavor, but a little salty for eating by itself.  My sweet pulled out his good camera for a nice close shot a what we are putting in our mouths.  When he first saw the stilton waiting to be cut he said "you know, people pay good money to have that cleaned out of their house." 

Nice!  where does all this yellowing come from? is the PR responsible or is it some kind of oxidation?

I don't know.  I did use 4% raw cow milk and added extra cream.  The color comes from the fat portion of milk, so the more fat, the more color...  The lighting also changes things.  In natural light it is a pale creamy yellow.

In your original pics it looked without this yellow tint so I assumed its something alse.

I made grilled cheese sandwiches with my Port Salute (wonderfully creamy) and for fun made one with the Stilton.  Very Good!  Melted beautifully and not salty... very tasty!

Oh wow, I didn't see the results yet. Nice!!!

It seemed so different from the pictures I see of stilton, I had to wonder if it actually tastes like Stilton... guess I'm going to have actually buy some Stilton some time.