Tasted today! I let this one come up to room temperature for about 2 hrs. Did not look promising, stank like month-old sweatsocks.
Areas where bad slipskin occurred. Some light spots of geo, some dark brown dried-out areas.
For whatever reason, since I dropped the ref. temp on these, there had even been a little resurgence of moisture on the surface.
In the past the rind was just too much, and I think my stomach was not really liking it. So I cut it off.
Paste had obviously ripened all the way through to a creamy consistency.
Two distinct separate layers of rind - white on the interior and more dry, very moist stinky beige/orange on the exterior. Despite all of the weird rind issues, the interior seemed pristine and fully softened.
Scraped out the interior paste only and tried it on crackers. It was super goopy.
Taste was pretty great, I thought. Deeply cam-like, maybe a hint too salty. Texture like delicious cheesy gloppy pudding.
So, I am cautiously optimistic that my 3 remaining cheeses will also be good to eat, and I think I will share them with others to see what they think. I'm so glad it seems this batch was not a complete loss and it has provided a lot of lessons for the next go-round.