It is almost the cheese's half-way birthday, he will be 3 months old this Monday, and my goal was to core and taste the man. Sadly, while the edges are firming up, the sides and the middle are still squishy - like a ripe banana.
The good news is that it smells more and more like cheese. Less and less like sweet salt marsh, gaining a stronger rotting/funky smell. The closest real-cheese-smell I can relate it to is generic blue cheese smell, but I wonder if that is just because of the mold.
Note the gray colored spots are really blue-green, and the spot in the middle above the white one is dark brown. (Owning a camera phone does not a photographer make.)
I brushed off all the mold, with the exception of the orange spot from the underside that refuses to budge, I think things are looking a-ok.