I just opened a Havarti and a Gouda at 90 days. I had a Havarti of the same make at 45 days and it was great, I thought 90 days would be better. The additional 45 days yielded a nominally better cheese and giant fissures. I have a 4lb Gouda approaching 45 days and I am very tempted to take the knife to it and share! I used a meso from Rikki Carol and MD-89. Too much md-89?