I have 2 things to say :
1) Nothing like reading the instructions!
2) Thank goodness for the internet!
I read through some cheesemaking forums at lunchtime Thursday and figured out what I can do to age this muenster cheese (only 3 days late, but hopefully still rescue-able).
So there it sits, on the dining room table, by the east windows.
I washed the cheese in a saline mixture with some B Linens bacteria added, which seemed to be a recommendation in the internet forums. I was concerned that I'm not seeing any color, but the forums say that it will be 5-10 days, and even then it may not be red. Whew. Life is still good.
13 hours ago