OK, I thought I would update on my worries about some of the older Bries in my Fridge. I had mentioned one batch from Feb 28th, as it turns out ... my notes disclosed to me that I had actually made the cheese January 21st and the 2/8 label on it was the day I packaged it and moved it to my regular fridge.
I cut it open right out of the fridge because I wanted to see the inside texture before it all melted away. I was quite happy with the thin mold rind and that it was fully attached everywhere. Also, the core was ripened at an equal rate throughout, perfectly cream and no crumble at all (I hope this is visible in the photograph). There was a fair reddish/grew color tonality just under the white mold. Amonia was present and pleasant, salt was out of control - I expected this, but it was a disappointment nonetheless and did not allow me to judge the real flavor properly.
This was the last from that batch - the other ones are from March 28 and on ...
Just for the fun of it, I measured the PH before eating it: the center was at 6.97 and the rind was at 7.39 - I was amazed by this difference and the fact that it was dangerously alkaline, ready to host a variety of bacteria and molds that didn't like it while it was still acidic (mind you, this cheese started its ripening on 1/23 at a PH level of 4.69).