Well, I didn't intent to spark vocabulary drama with my innocent comment about our friends from the southern hemisphere! Heh heh fun to see though.
So, anyhow, I have one cheese left from this batch now. It has been living in a tupperware container in the bottom of my main fridge for the last month or so. It still smells like gnarly sweatsocks crossed with dirty diapers, and the surface is a little moist. The outermost edges of the rind have become dry and dark brown. It feels firmer and more solid somehow, I wonder what has become of the interior since the others were so custardy a few weeks back.
I'm going to give it a try this weekend and see how it has progressed. It is now 12 weeks or ~3 months from the make day.