I ended up letting it dry 2 days, and cut into it today! I am concerned about the rind pH being at 7.5 - seems sort of risky! Anyone else checking pH on their mature cheeses, and know if this is okay? The paste in the center is about 5.2 pH - quite a bit of difference! You can see softening near the rind, but not through to the center. I was hoping for a bit softer... I wonder what to do for further aging? How to wrap, what temp and humidity?
I did not taste the rind, but ate some of the paste. It was really good! Creamy, nice mouth feel, good flavor. Not bad for an experiment!