Ah OK. I'd go along with Desi, Stilton keeps for ages, in fact the softer and pongier it is the better. I've got some lurking at the back of the fridge (contemplates stilton & crackers, drool). Anyhow all that bacteria stuff - got to be good bacteria surely, more likely to do your gut good No??
I find it so funny when stuff like stilton has a 3 day use by date. It is MOuLD ffs! It is matured over a long period of time (should be anyway, or is that something else?) the older the better i say .
But then, if I get a block of cheese from the fridge that has mould on it that is not meant to be there, i cut it off and eat the rest anyway.
I used to buy half a stilton (yes, almost 4 kgs) at the end of november and keep it cool in the attic until Christmas. Then it came into the dining room and stayed there until it was eaten, probably at the end of January (under a cover, but not in the fridge). It was fairly pongy at the end, and the flavour used to start to rasp the tongue, but that is when you can start to use it for Blue Cheese Quiche or soup (it mellows the flavour if you cook it).