Hi Andrew. Yes to the 16 days. Nice paste around the rind and i'm guessing further aging will allow that paste to go more into the centre (if the boys allow them to sit there uneaten that long) This was one of the ones that developed the nice white mold covering early. The odd textured cheese eventually developed the mold on the outer, but not as strongly as the one just eaten and are currently in the cold fridge.
I used Neil and Carole Willman's Home Cheesemaking book for the recipe, and they say to put into humid environment for 8-10 days then wrap and store for another 1 or 2 weeks, so whilst this is right at the extreme of just being ready, the proof was in the eating. I'm guessing by the time my sons get to the last of them, it'll be out nearer to 5 or 6 weeks of aging.
Thanks for the cheese!!!