This is the 7 week point. I had decided not to inject any more wine into the cheeses. Probably a good decision. For this first effort...no sense in going overboard.
The main cheese looks great after washing the linens off. The rind is dry, but not exceptionally so. There is slight wine seepage under the cheese and from some of the lower piercings on the sides. It looks like a little more continued affinage following the current regimen should complete the cheese.
Now let me turn my attention to the little guy. This cheese was actually extra curd that wouldn't initially fit into the main mould. I had to put it somewhere. With that course of action, the treatment, pressing, injecting, and aging has been quite different than the main cheese. This cheese started out with a lot more moisture and has stayed that way, especially with the aid of the wine injections. I had my doubts as to what I would end with at the end.
As of today, my doubts have been squashed. This is a creamy cheese with a kiss of salt and blue. The rind is wonderful (I had my doubts about the rind too because of the extensive linens growth.) and teams up with the paste to deliver a very nuanced blue flavor. I think it mimics the original Regina Blu (from Germany) fairly closely.
My Quality Control sample is out this morning to come to room temperature. Ahhh, breakfast!