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That is coming along nicely

That Is looking very nice

Looking great!!

32 days and counting. The geo seems to have a good time, a few patches of b. linens i think and some patches of purple/dark brown that i don't recognize. Still a nice and blue aroma and a slightly tacky surface. I'm gonna pierce it tomorrow.

How high is you RH? if it is tacky you may need to let more air in, I had that on mine, after airing it daily it went away.
the molds you mentioned are all normal, very nice lookin cheese

Thanks H-K-J, hoping to turn out a Stilton that looks as nice as the ones you do. It is getting plenty of air, it's not in a box, but sitting out on a shelf in the cave. I keep the humidity in the 85% range at the moment, but I'm considering bringing it down a notch to dry out the rind a little. I guess it's supposed to turn brown at some point in the  future.

one thing for sure it will change
you still might want to let it air for a half hour or so daily, just until it is no longer tacky.
I don't think I would let your RH drop to much more though, but that's just me

I totally agree with H-K-J.  I have my RH at 85% and my Stilton never gets tacky due to the fact that I let it sit outside for a hour or so every day to breathe so to speak.

Thanks for the suggestions, but it really is not possibly to let it sit outside more than it already is, as it's sitting outside all the time. I age my cheeses in my cellar, not in a fridge-cave. I suppose i could carry it from the cellar and in to the house for an hour each day, but that seems to be a bit too much trouble to go through, if lowering the humidity for a period would do the trick for me. Anyway, it's only slightly tacky, which i subscribe to the geo. I've got another Caerphilly aging with a bit of geo, that has kind of the same feel to it. I  don't consider it a problem yet, but then again - i have a lot to learn about making and aging cheese 

Quoteit really is not possibly to let it sit outside more than it already is, as it's sitting outside all the time. I age my cheeses in my cellar, not in a fridge-cave.

Makes total sense to me LOL

Well at this point sofus it doesn't look anywhere near as scary as mine! LOL

Pierced the cheese this evening. I dropped the humidity in the cave to the low eighties a few days ago, and the surface of the cheese is now nice and dry. The indside felt creamy and the few crumbles that stuck to my piercing tool tasted exquisite. I have placed the cheese back in the cave with an inverted tub over, to protect the cheese from unwanted mould infections until the PR is growing properly in the holes.

Looking great!!!

Lookin really good the inerds look nice an creamy

Looks great!  I will be piercing mine soon as well!