Blues can last longer, and under the right circumstances, become better then regular typical cheeses.
One thing I can offer is, let it breathe. Do not cling wrap it. Cheese, especially Blues, are living things, just don't kill them. Once a good Blue has gone south, it will turn slimey, and yellow(where the white should be white).
A loose wrap in parchment( or foil if light sensitive) and perforate it, so it can breathe.
Nothing better then a nice hunk of Stilton(or maytag in my preference) and a sip of GOOD port. Best "in mouth made" salad dressing ever.