Had friends in to visit and we finished off the caerphilly and derby, so cut into this one. The mould never did develop on the sides, and it never really softened. It measures 14.3 x 2.9 cm, and weighs 570g, for a density of 1.22 g/cm3. The paste was not soft or oozing, much more like a stabalized store bought make than a meso brie. Still, despite the lack of softening the paste was very flavourful, lovely creamy and buttery taste. The moulds had done their work flavourwise at least. I'm pretty sure I over stirred and/or drained it too much. Normally you avoid those things altogether with Brie, but I've had my Brie's and Cams be too full of whey when trying to just move curd to the moulds to drain so I've added these steps. Has worked int he past, but you have to be careful not to over do it. Next make, and there will be a next make, I'll cut back on these steps and go for a moister version. Still, while not perfect, it is a very good result.