Well my caerphilly has now deveopled white mold also in the top, although at this stage it is very sparse.
What has been interesting though is I made another monterey jack, and pressed one in the camembert mold without cheese cloth, and one in another round mold with a cheese cloth, to see what the different in moisture retention would be, and then I bathed them for almost 48 hours in port. I am going to let them dry for a few hours, give is a brine wash, then dry and wax.
But interestingly enough, the cheeses acceptance of the wine has been vastly different.
The cheese on the left is the one pressed in the camembert mold, and it looks to have really soaked up the wine. The one of the right was pressed with the cloth, and it doesn't seem to have accepted the wine quite as much.
Can't wait to see what the long term difference is going to be.