Let's see, the mould in one part was a lovely fluffy white one (possibly off the camembert which is stored, sealed, but in the same fridge) and the other mould was a very nice shade of red. The cheese also feels very slimy, probably due to the fact that it would still have a fair bit of whey in it, and has a distinctly unpleasant odour about it (like off cheese????!!!).
I am thinking that I will stick to camembert and edam for a while. Glyn, what farmhouse cheese do you make? I'm thinking of doing Anna's cheese though, because it seems like it would be stored well with the camembert in that they require the same mould, (I like that type of mould! Velvety soft!!!)although the measurements are a bit confusing for me since I'm not using cheeselinks cultures.
Also, your description of wax infiltrating my house had my laughing... I just KNOW that is what would happen to me as well, that is of course, after I burnt myself with the hot wax, then spilled in on the floor! So glad the Oring was the right one, I was hoping you weren't going to be disappointed (I know that feeling when something arrives that you hope is going to solve a problem, and it just creates another one!).
Bye for now,