I have a confession to make. I forgot to photograph the cheese before I ate it, but it was good. It looked just like a normal brie but a little smaller and had a creamy yellow interior, which was a little firm for my taste. (I prefer it just on the runny side.) Even the fussy people in my house (both of them) ate it and enjoyed it.
My cheese making efforts have left me with a new respect for cheese makers. It requires an enormous amount of patience and follow through to get it right. And a big thank you to Chris Ganzer at Kingaroy Cheese for his great tuition and helpful suggestions throughout.