Well, it's been just over 5 weeks and I wondering if this experiment is over and I should start another. The chees is soft to the centre but the red is still noticable by its absence. Shane, bless his heart, sent me some of his B.Linens and there are the barest few patches about the size of a 50Cent (AU) piece on one side but nothing else. The smell hasn't changed, it is still stong, but I'm wondering if it is time to eat - or try it at least - or do I persevere ? It's still a cheese I wish to perfect but I suppose until I've done it once it will always bug me... I'll post images tonight..
-- Mal