Only six weeks old -- I had intended to wait until 8 weeks, but will be visiting with family tomorrow and wanted to take some. I made this following the 200 Easy Cheeses recipe as modified by MrsKK (i.e., not waiting before pressing), but since I didn't have FD or similar, I used 1/8 tsp MA011, 1/32 tsp TA61, and 1/32 tsp MD88 as cultures.
Nice creamy texture, good flavor that tends towards a mild-to-medium cheddar. The rind is thicker than I expected, but not too hard to eat. All in all, I'm very pleased with the results, and happy to have something of this nature that can be eaten after only 6 weeks. I put half back in the cave to wait another couple of weeks to see how it develops.