It's hard to believe that a year has gone by since this little cheese got its start. There were a few missteps along the way. I had to remove the cream coating after it had been on for a while. Some errant molds reared their ugly heads and the coating had to come off so I could clean the rind a bit.
Vacuum-sealing was the next course of action to preserve the cheese properly. After a year, there was a hint
of moisture/whey between the wheel and the plastic bag. Otherwise, the cheese rose to the occasion and turned in a tasty performance. There's the alpine flavor, a few gas holes, and customary flexible texture. Gee, when I phrase it that way, it sounds pretty clinical.
It is a tribute to the consistency of the Beaufort repeatability.
I am well pleased with this effort. I have sectioned the cheese into six wedges and sealed five for gift-giving and continued aging.