We ended up having 13 folks show up for an impromptu holiday cheese tasting this afternoon.
So I decided to crack one of these open--they are 4 weeks old today.
We were all very pleased with the result--a healthy but not overpowering blue flavor with a very creamy paste that showed more proteolysis near the rind. And it was young enough that the rind was easily edible as well with a very nice earthy complexity. Salt level was very good by everyone's review, but it could have been just a pinch heavier for me (I like my blues on the salty side.)
I'll be curious to see just how much it's twin improves with a few more weeks of aging. (Though I doubt we'll be eating the rind on that one by then.)
I'll definitely be keeping this culture mix on the books for an easy, early ripening blue.