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That looks great , a cheese to you !

A little thinner and it would probably be much riper in the center by now.

I tend to make my soft cheeses too thick as well , better off making two , if you have the moulds.

Cheers , Jim.

Thanks for the cheeses Jeff, Jim, and the advice. Certainly something to remember for next time.
The good news is that it is still ripening in the vacuum bags.

I opened one of the vacuum bagged sections of this cheese today. It had not aged well.
The first problem was obvious before I opened it. It was swimming in liquid.
As soon as I opened the bag , my wife could smell it seven metres away, on the other side of the room. The taste was similarly strong and somewhat bitter. I don't mind a strong cheese but this is not pleasant so it looks like it will be bin-fodder.
In future i think that I will restrict my washed rind efforts to smaller cheeses and avoid vacuum bagging them.

Too bad man... some cheeses don't take well to bagging... especially after being cut. Good efforts still. As Jeff and Jwalker mentioned ... thickness of cheese dictates ripeness in surface ripenened and smear cheeses. I learned that the hard way too