I got quite excited because they all looked as if they were starting to bulge, and in particular the topmost piece was looking exceedingly relaxed. I decided to move them to a darker cutting board, so that I could get a better contrast, but when I carefully lifted the pieces up I realised that it wasn't so much a case of the creamy centre starting to soften, but more a case of the rind starting to dry up and curl around the edges. And to make matters worse, the navy blue cutting board I chose to display the cheese on, just made the pieces look a sickly green colour.
See what I mean? Rind is dry, cheese is still rubbery, and now it has a repulsive green tinge to it. I'm covering it loosely in cling film, and I'll wait another day to see what develops.
