Just an update on the rind development on this. The linens are getting over-run by moulds now. We're now at 916g and 15.0 x 4.6 cm, for 1.13g/cm3. I gave it a brushing down after the photo and it sort of has a wet grass type aroma. This is different from the aroma I usually get from brushing back my rinds, which is normally more like hazelnuts. The brown mould is one I don't usually get so, something is different in this cheese's world and it's attracted new helpers. Still a few months to go before it's ready I think, but coming along nicely.