I guess I'm baffled by the inside-out comment. Perhaps the photos don't show the ripening as well as I thought. It definitely ripened outside to inside.
The cheeses began as basic soft chevre, and then were sprayed with mold. Each week we could see the softer area move further toward the center, when we cut one open. In the pictures, there is the creamy area toward the outside and a firmer white center. There's a visible line in the pictures between the two areas that moved inward about 1/4" each week. There's a difference in the temps between the various weeks, and the last day it took me awhile before I took the picture, so that cheese is probably a bit warmer. Still the area just under the skin was soft and creamy, not gooey or runny.