Okay, last night I posted that I was just starting to see the slightest hint of blue on my Stilton. I was so excited about seeing that little piece of blue on one side of my cheese.
After a full day at work (and two hours of racquetball, after work) I came home to something totally unexpected…..
My cheese has become this blue monster where every crack and crevice is filled with mold!
I had no idea how aggressive this mold can be. I was expecting to see a little more blue than yesterday but in no way was I prepared for what I came home to! 
Now please understand that this is all new to me. Is it supposed ot grow this quickly? Also, do I need to get it out of the mold now that the blue action has taken over this aggressively??
As stated (many times) before, I really want this particular cheese to turn out. Any advice anyone can give me would be greatly appreciated.
Dave

Oh, by the way….
I currently have the cheese in a 4” diameter PVC mold that is approximately 8 inches tall. I have a dinner plate under it and another on top. That way I can flip the cheese end over end as the recipe called for.
It is in a room that is about 70 degrees F and a humidity level of approx. 75%.
I don’t know if this information might be important but I wanted to submit it, nonetheless.
Thanks again,
Dave

For me its about 3 days but the more culture the quicker it goes, so i would keep watching. MAKE SURE you have it at the right ripening temp. If its too warm then the ammonia smell can form.