Jobe, that looks gorgeous! I have never made a Tilsit or Muenster, so I don't know if this experience will apply, but for what it is worth - when I am making camemberts, there is always a point, usually right around the 4 week mark, where they start to feel squishy, and I think, "maybe they are ready!" I know, from experience, that they are not quite there yet ... but it is hard to resist going ahead and cutting into them. This is less problematic when I've made 3 cams at once - I can go ahead and eat one that is really a little premature, and then wait another week or two for the other two really to get there. If, as I think, this is your only cheese of this type ... well, it is your call. Again, I don't know whether my experience really applies, but based on that experience, I'd be inclined to wait one more week.
