I have a little hispanico (manchego style but Jersey milk) aging and thought it would be interesting to keep track of its rind progression. Original weight on 10-14-14 after pressing was 2# even. Presently it is 1# 10oz. Because it is small, and untreated natural rind, I probably won't age it out too far - maybe opening in late January. Pictures were taken 11-2, 11-11, and 11-29... Interesting how the curd was soft enough to allow so much shlumping. It is a fat-bottomed baby.