Had a go at my first cheese nearly 3 weeks ago and made a Caerphilly, and then another the week after. In the picture the one on the left is the first cheese and it is just a few days away from being devoured (all being well!). The second, on the right, I might try and age for a few weeks longer.
All seems to be going well so far. The rinds seemed like they developed quite well although they don't seem to be as yellow as some other peoples, but that could be the milk perhaps (store bought cow). Some green/black mould spots, as well as some white patches of fluff have appeared on both, but have scraped most off and washed with brine. Yellow spots on #1 are where some of the moulds were.
Anyway, looking forward to trying them. Will post more pictures after the cutting ceremony!