Alright, so I sliced into it and had a taste. It's pretty potent, this was only a 1lb after all, so the flavour permeated, as did the salt.
The paste is to die for. Slightly creamy with a springiness to it. It doesn't quite stick to the hand, but very close.
Taste is okay. It's deep and musty, but overpowered by the salt. It's not too salty to be unpleasant, but saltier than I'd like. (I did brine it and then wash it with a separate brine solution)
The rind.... Well I couldn't force myself to taste it. I literally filleted the paste right off of the rind to get as much as I could.
All in all, I'm pretty happy with my first washed rind. Next time I might try washing with wine and less salt.
I followed 200 Easy on this one and washed it with an 18% brine, which I regret doing. The rind came out very nice but:
a) would less salt in the brine allow the same development without over salting my cheese
b) would less salt have prevented my rind from cracking?
c) should I just aim to make larger wheels of this so the volume:surface area ration works in my favour?