Actually made several small shapes, this is my first time with a mold ripened, so I have no idea if it is correct, however, I got a beautiful white fluffy cover over the ash, aged for 2 weeks and tried the smallest shape, and it was pretty good. No real softening but the flavor was good. Let the larger ones age longer in a regular fridge, took one out last night to give it a try, probably 4 weeks aging, it looked perfect, nice softening and a little oozy, but YUCK! I made it with goat milk and trust me, the extra two weeks aging made that perfectly clear! ICK I don't care for goatie tasting cheese, which is too bad as it is developing some nice flavors but I just can't get past the goatie flavor. Are there any goat milk cheese makers on here who can shed some light? I am so disappointed, I really want to make cheese that tastes good, looks good, and we enjoy eating, this wasn't it. Maybe age cooler at first? Different cultures? Anything at all to help? I would love to get an oozy cheese that isn't ode to billy.... I fear that the oozy factor I want is the breaking down of the cheese and ramping up the goat flavor. My goat milk to drink is the best, great flavor, keeps at least two weeks in the fridge still tasting wonderful, so it isn't the milk, I'm afraid it's just the nature of the goat. But, I thought I would ask you all on this board, so many great cheese makers here. I followed the recipe by Gianaclis Caldwell.