First Stilton is extra moldy!

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    I’ve just made my first Stilton a couple weeks ago. The recipe I used didn’t say to press with weights, but after draining overnight, I realized it was clumpy and not pressed together as much as it should be, so I pressed it for a day before unwrapping and chilling. I also noticed it was already growing quite a lot of blue mold already on the outside, but the recipe says it should just be starting to form after the first week! Can anyone tell me what the reason for this is? Should I do anything to deal with the extra mold, or just let it age and see how it goes? It’s got about 3.5-5.5 months left to go, according to the recipe.


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