Thanks all!
The b.linens wasn't quite as wet as your one, more thick like frosting on a cake. The wet spot was always moisture dripping down the sides then moving along the needle point mat (despite it being up on chopsticks). Anyway, after cutting into the cheese, I can see it's retained a lot of moisture based upon the creamy paste. So that's why this ripening box has been so extra wet. Given how much moisture this cheese had, I'm thinking it may not have aged well anyway, so I'm quite pleased to have cut into it. It's a very nice result.
- Jeff
