Partly I got anxious, but I also just wanted to see how the cheese was progressing on the inside. Since I have 3 going, I thought opening one wouldn't be a huge sacrifice... in the name of science. What I found was a normal brie crust as you can tell from the outside. Inside that was a very thin layer of creamy gooey brie. Inside that (majority of the cheese) was a still firm and kind of chalky but creamy (not gooey) cheese. The crust tasted fine. The gooey layer tasted great. The inside didn't taste very good. The first bite wasn't bad, but later bites were less desirable. Megan thought it smelled bad. Since I don't smell good, I couldn't tell. Maybe that was just her excuse to not try it. I'm sure she's scared to... and I don't blame her, I suppose.
At only 4 weeks old, I suppose I didn't expect too much for a cheese that is supposed to age 3 months. At least I confirmed they should get the full 3 months of aging before I open them up. For the one I opened, I took a slice out of the middle, pushed the two ends together, and re-wrapped. We'll see how that fares as well.
Speaking of wrapping. I tried the clear cellophane cheese wraps (supposedly meant for wrapping mold-ripened cheeses). I didn't wrap all the bries with this, I wrapped one with just this wrap, one with this wrap plus wax paper over it, and I kept one wrapped with wax paper. The cellophane ones had a ton of water droplets, whereas the wax paper seems to sort of absorb it and be happy. I thought the water droplets were probably bad, so I re-wrapped everything with just the wax paper.
Photo quality is poor since I used my phone that only wants to take 12k photos.