Well, we were at day 28, which is normally fully ripe or very close. However, as the mould did develop slowly, it looks like this is just on it's own time course. Coverage is good, the rind not too thick, etc, but as the slice image shows, it's not ripe. I was a surprised though, as when I pressed on the centre is felt quite soft. Bit of slip skin at the edge, but that's not surprising as the edge developed mould early and was ripening in while the faces were just bare for ages. Anyway, the cheese weighs in at 972g, or did before I took the slice out of it. It will continue to ripen as it's big enogh that the faces provide enough mould to continue the process. I figure it will be about 2 weeks before it's ready though. Currently, it has that fresh cheese chaource semi-lactic type of taste to the chalky bit. So, it's not bad, but it's not brie either! Getting there though.