I made this using the recipe in 200 Easy Homemade Cheese, and have followed the washing instructions except that instead of washing every other day for the entire time I've slowed to every 3 or 4 days for the last couple of weeks. Yesterday, I noticed that there were a few spots that seemed like the rind was loose, as though there was an air bubble or small pocket of liquidy cheese underneath. I made a little cut into one spot and sure enough, the cheese in that spot had the consistency of pudding. The wheel as a whole is not as soft as I had imagined it would be at this point, but I'm going from a book, so... I had seen references to slip skin before, so I started searching around the forum to see if that is actually what was happening, and if it's fatal to the cheese. It seems like slip skin seems to be largely associated with geo, which I didn't add (it wasn't called for in the recipe and I wasn't aware that it's often used along with b. linens), and haven't seen any signs of. It still seemed that slip skin is the most likely diagnosis though. So, based on a number of threads I moved it farther down in the wine cooler where the temp is a few degrees lower, and cracked the lid on the container just a tiny bit to lower the humidity a little. This morning, there's a big crack in it. Today marks 6 weeks since I made it, and I had hoped to leave it another couple of weeks before cutting into it (unless my impatience got the better of me.) So my question is where should I go from here? Can I continue to age this as is for another couple of weeks? Leave it as is in its container and move to the regular fridge where it's colder? Cut and wrap and move to the fridge? The first picture is from 3 or 4 days ago, second pic is this morning. There is a whiff of garbage or something like that when I open the container, but less so when I get right up close to the cheese and smell it. I tasted a bit of the pudding ooze, and it tasted good. Ha! I know I'm getting braver about cheese when I smell that and still go ahead and taste it. The paste that I tasted didn't have that smell at all though. Should I be concerned about that smell?