First washed rind- lots of questions!

[SDmilkmaid]

I started a washed rind cheese, trying to follow Alp's instructions in this thread: http://cheeseforum.org/forum/index.php/topic,10633.0.html
The cheese was an attempt 12-21-20 at Rat Trap #5, that I dry salted after pressing, taking 2-3 days to apply, after which I rubbed it with a piece of rind from a Romano that spontaneously turned orange, and washed and flipped it daily for 10 days. I've now gone to M-W-F flip and wash, and I think there is a tiny bit of Geo showing up.
For a while it smelled yeasty, then fruity/cidery, now it smells cheesy.
Soooo. Now what?
Do I keep washing?
Taste it?
Dry it down and vacuum bag it? Yep, I'm one of those...
Cut it in pieces and try several different ways? If I cut it, can I develop a schmeir on the cut face and continue washing a piece?

I'm envisioning something about the texture of American muenster, with a mild kick.
Rachel

[SDmilkmaid]

So I dried her down, kind of accidentally.
Cut it in wedges, took one to taste, and vacuum bagged the rest.
It's good! It tastes a lot like American style muenster. Hubs and the kids like it, too, so I'll be trying to repeat it.
Rachel

[GortKlaatu]

So cool to see this