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Most advice I have seen says to let mature for 4 months so I was thinking of maybe opening up end of march, which will just shy of 4 months. Curd was cut on 1 Jan 15. I am curious to have a peak inside it though.

FM

Looking great!!  Rub some of that Jack on it, or the cheesemaker, as needed.  LOL  Really, a beautiful blue.  Have you checked it with a trier?

Hi Al, no I don't have a trier or even an apple core tool. Will have to think of something else. By jack do you mean just rub the surface as it stands, I assume with the same tool I used to smooth it at the beginning.

Actually I was referring to that bottle of Jack Daniels in the photo!  LOL  BTW  DO NOT rub Jack Daniels on that cheese.  It will kill all of the mold. LOL  If you have a potato peeler it will work also as a trier.

lol 

cut her open today and here are the result. taste was quite mild but not a bad first effort.

Beautiful! AC4U!

That's one fine looking blue!!  Congrates!!  At 6 weeks it should have a good, but mild, blue flavor.  It will get stronger as it ages of course. AC4U

That looks great and is definitely a blue! ac4u. 

And one from me as well - you're making my mouth water !!  In a good way !!

Nice work FM and another cheese as well.  Are you going to wrap or vacuum bag it and let it mature like Al suggests?  Then again you can just eat it all and save the pictures for posterity . 

Delicious! :-)

Thanks all

I have cut and bagged the wedges