Hmmmm, does look very Velveta like. More time, though, may help. Apart from caerphilly, I've found most cheeses really improve around 2 months, and I use P/H milk for the vast majority of my makes. Some cheeses are supposed to "quicker", but I've not really found that to be the case. Could be due to the processing of the milk, so I wouldn't count this as down and out just yet. It will ripen further, I'm sure of it.