It's now been 4 weeks in the fridge at 4°C.
Time for a taste test and to check out the interior.
Cheese was firm (as expected) and had a very nice taste.
The mold was excellent.
No skin slip or ammonia smell.
Centre was still too firm, so a longer aging would help that, as would a lower cook temperature. Next time.
Just under the skin was very smooth. If all of it was like that, I would be very happy.