When disaster strikes!
I left it out in a semi-open container to get some air since the wheel was a bit too moist. A few hours later, I returned to this. The cheese wasn't as ripe as I'd like, but I had no other choice but to eat it.
Results, not very good. A mix of sourness, B. Linens and unpleasant molds. The paste was pretty tough and "flaky"
So far, none of the washed rinds that involve putting salt on the surface after pressing - instead of brining - have turned out.
This make was plagued by problems all through the process and it really showed in the finale. I'll just stick with Port Salut.
Edit: Forgot to mention that I cubed some of it and cooked it into homemade biscuits, which were quite nice. The cheese is rather sour and smelly, not something I'd eat straight up, but will work for cooking.
I also do not have a picture of the cut cheese since I was out of town when my father and I sampled it. (Yes, I brought it with me)