The cheese looked even more dried out, so I decided to call it quits and slice it at 7 weeks. Surprisingly, it isn't as dry as I thought and has some decent blue veining. It probably would have been better if I aged it another month, but it was pretty tasty and easily spreadable. I'm going to have to find a better way to control the humidity, even with a bowl of water and a paper towel wick, the humidity varied from 60% to 90%. My portable humidifier died on me for no obvious reason.