smell was ok - also tasted a bit before sealing .. was ok, need more flavor of course
when would I know if it really turned bad?
That actually brings up a related question:
I am also doing a gruyere style at the moment with surface washed rind. For a few days I packed it loosely in plastic foil before putting back in wine fridge (wanted to test that procedure to counterfight too much air movement in the wine fridge), but today I noticed some bad off smell on the rind (not typical stinky socks but different), luckily that went away with fresh air .. when would that turn bad and not be safe to eat anymore? .. this one is also only 1 month into aging