[Cheese] Mold, good and bad

[Brian]

OK Jack.

One more.

I have noticed two different variations to aging blue (bleu) cheese.
The recipe I have is out of Ricki Carroll's book and say's I should use the 
back of a knife to scrape off mold etc.. every week or so.
I see on the "net" of somebody leaving it to completely mold over and then, 
4 weeks later, pierce holes in it.  Still leaving the mold on the outside.
Click here:
http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Stilton/Index.html
In your years of wisdom, what is your advice?

Thanks

Brian