Brandnetel, I tried one just now. They have been doing similarly to my Reblochon. They have been leaking liquidy cheese from just below the rind while I can tell that the center is still firm. I ended up lowering my cave temp to 45, but that didn't seem to help at all. Here's a pic:
The paste is softer than that of the Reblochon, but doesn't seem to have ripened except for the 1/4" near the rind. The flavor is much stronger than the Reblochon. It actually tastes pretty good, but wish it was softer in the center and less liquid near the rind.
I am all ears if you want to give me suggestions for next time....or what I can do with these. Not sure if I want to eat it as a table cheese or not.