Sounds pretty good. I'm not a big fan of the wild rinds myself. While I like the influence they have on the rest of the cheese, I tend to remove them and toss them. If I had pigs, they would be happy! The "tang" that caerphilly has when young does fade as you age it out, so it will take on new flavours as you wait. While I'm aging my latest one, I generally see caerphilly as my quick cheese since I like the young version, and concentrate on other cheddar types for longer aging. Perhaps that could be a mistake? Anyway, glad to hear it is tasty. A cheese to you!