And Boofer, yes, the rind was very white, and softish/crumbly. Cheese sweat is what it is, and it goes a bit sweetly fermented, which is producing the fruity flavours that I detect. It does fade, but I have to remember to take that into account the next time I plan on opening a cheese. When I opened this half earlier, it was pretty much a dud. Edible, but not one I would call a huge success. Now, however, it's much better and, though a bit mild for my tastes, is a good result. It melts exceptionally well (I made a cheese omlette with it the other day), and has enough flavour to use for such things. Would probably make a good cheese sauce for mac and cheese, etc.
And bbracken677, I'm sure your cheese plate will be a huge success. I should have taken a photo of mine; next time.