Yes, it's fuzzying up quite nicely. Not as much cover on the top and bottom as the sides though, but some is starting to spread. Once I have full coverage, I'll wrap it and put it in the regular fridge to slow the ripening process. It's quite large, so if it ripens quickly it will just melt into a heap.
I quite like how this cheese is progressing. Also, almost everything came from a grocery store. The culture was just ripened buttermilk, the milk was just store bought, and the mould culture came from a store bought Cam that was on special (and very tasty on a bagette!), and the mold I used to form the cheese was also from the grocery store (a tupperware type container that is a jar with a little basket in it; to store things like pickles or fruit in syrup). The only thing that wasn't actually purchased from a grocery store was the drop of rennet, but since you can pick up rennet at the grocery store too, the whole thing can be made by anyone without any special equipment at all.
Of course, if it turns out shockingly horrible, perhaps the above isn't really enough to recommend it?