Well, this is just shy of 4 months by a couple days and as it is a holiday here today, I figured it was time. It was 1150g, which is a pretty good result. The curd is very very sticky and moist. As this was left alone over the holidays while we were away, and in a vac bag that doesn't really seal well, it ended up covered in wild b.linens and various white/blue molds (you can see where the mould invaded the cheese). I washed those off, but the three weeks has definately impacted upon the flavour. The unusual paste may also have to do with the fact that the curd shattered during the make and perhaps that is also partly why it doesn't have either the texture or flavour of a cheddar type. Rather, it's more semi-soft (poor curd), washed rind (wild b.linens). The molds and linens may also have contributed to softening the paste. Regardless, this is all fine by me as I quite enjoy it, but it's not the target result. Still, it's not going in the bin as everyone likes it. Nice when the errors turn out ok!