Holy cow everyone. I forgot to share updates on this cheese! It has been a bit of an adventure. For a week there was no mold at all, then a light powdery white mold began to grow. The white mold spread all over with some speckling of blue mold in spots. After it grew for a week, I gave the cheese a nice brushing to give over molds a chance in case they were sad at not being able to contribute. Within a few days, the white mold grew back. Unfortunately, b linens began to take hold and started proteolysis (or lipolysis not sure) below the rind, resulting in a much early squishyness than I wanted. At first I tried scolding the brat bacteria saying, "Bad b linens, you stop that this instant!" However, my efforts were in vain, the little ingrates kept on proliferating and munching on my cheese. Eventually, I decided to brush the cheese off, quarter it, and vacuum bag it. When it was open, I was able to sneak a taste. It tasted like something between getting slapped in the face by an ex-girlfriend and the color yellow. A very interesting cheese indeed.