When I brought the wheel to room temp and found it to be softer than I might have expected I carved into it. It was rather strong. I enjoyed it more when I removed the rind. I normally like to eat he rind on most cheeses, but this one had a bite that I didn't like. Sort of dishraggy, for lack of a better term.
The wheel has evolved into something other than an Asiago, I suppose. The paste is a bit aggressive on the attack, but mellows quickly, to perhaps the longest finish I've ever experienced in a cheese. The finish is of the flavor of a very strong asiago. I certainly tasted asiago, but I had to wait for it, and the front end is a bit shaggy tasting. The peppercorns do add a nice snap.
Should have eaten this one at 6 months. Perhaps I could have waxed it then, or a little sooner, for a keeper. I'll have to try it both ways next time.