Boofer, it does look like a cracked egg, and I have to wonder with such a large crack and a smaller one starting on the other side, whether there is gas building up inside? I am really hoping not, otherwise what would cause this? The paste looks very interesting at this stage, so if I can get it to age longer, it will be interesting to see what it ends up as.
Jeff, your two suggestions were my exact thoughts too so I have done just that. I will replace the wrap with something that doesn't stretch tomorrow, but for now, I soaked it in the whisky brine and wrapped tightly around the cheese. It was in a humidity box until I started the wash, and I am wondering whether I should have let the rind develop more before removing it from the box. The strange thing is to touch the cheese feels like it is springy with lots of give. I can almost close this crack if I exert enough pressure on the cheese.
Surgery pic attached.