Well, I was planning on aging it another month before cutting it but my mother in law is in town and wanted to try the cheese I've been making. This is the only one that is close so I cut it. Took out a quarter and vacuum bagged the rest (you know you are a cheese geek when you get a vac bagger for fathers day
It has a piquant aroma as expected from B. Linens D-day. Very cheesy aroma as I would expect from an alpine cheese though not insanely strong like really old alpine cheeses. The taste is mild but really nice. Very "swiss" in the first impression. I am really happy with this cheese and will definitely make it again and may make it the "house" cheese. The one thing I would do differently is I would brine it about 20% longer. You can taste the salt but I would really like it a little bit saltier.
Really happy with the appearance of the cheese, great knit, the inclusions are mechanical not propionic but it still tastes really good. My 19 year old declared it a success and demanded I give her a wedge to take to work to share with her co-workers.
Hopefully I can age some of it out a little longer but judging from the hungry eyes around here I don't know. I think on Friday I'm going to make a goat version since I can get good goat milk for less than 1/2 the price of raw cow.
In any case, it's easy and this is a great cheese! (and it's entirely enjoyable after only 2 months!)