Curiously, this one is quite dry and flavoyrless compared to my other makes, and doesn't have the tang that caerphilly normally has. It's quite salty, which is typical for this cheese. I'll give this procedure a few more goes, and tweak some of the bits, like stirring schedule, etc, and see what we can do. It's edible, but it's not one to call up friends and have them rush over to try. Of course, I've had others that improve a lot after they've been cut. Will see if that happens here.