Hah, you're right, they have been opened. We opened these a month ago, on my return from my business trip, and with international family visiting and a lot of birthdays to celebrate. I haven't had time to post them since. Unfortunately, the camera with the photos of their trial is now in the UK! They were three months old when we opened them, one month natural rind and two months in vacuum seal. The base flavour was a bit like an aged cheddar. Some of the cheeses had had too much salt added, but aside from tasting salty, their texture didn't seem to be too affected. We didn't have any duff flavours and would do them all again.
We cut each cheese into quarters, ate one quarter, and sealed the other three into bags for later (two bags went to the friend who helped).
Chipotle: broken, dried chipotle boiled in water to sterilise and mixed through the cheese. A lovely smoky flavour, not too hot. A definite must-do.
Black pepper: Ground black pepper mixed through the cheese. A nice compliment to the flavour of the cheese. Would do again, but might experiment with a layer of black pepper.
Truffle salt coated with sweet spices (a homage to sottonocere al tartufo): a nice aroma but not too much flavour from the sweet spices, and a faint hint of truffle salt. I think the cheese flavour overwhelmed it, and I would like to try this with a romano.
Fajita: tomato powder, chilli powder, ground cumin, dried lemon and lime peel, mixed through the cheese: a real winner. One of our favourites.
Olive: I was nervous about this one when I made it because I was worried about the potential for mould spoilage because of the oils in the olive, but no such eventuality occured. We used good greek salt-cured olives and the flavour stood up to the maturity of the cheese well.
Curry: Freshly ground cumin, coriander, can't remember what else: didn't overpower the cheese and complimented it well.
Very salty sage: this was one of the oversalted cheeses, and the least well pressed. I fried the sage leaves in olive oil until crispy before adding them to the cheese and it adds a pleasing flavour. I'd like to try this again.
Kaffir lime: Pureed fresh kaffir lime leaf, with a little vodka. I washed this a few times with a home-made kaffir lime liqeur. The lime flavour was very delicate but very aromatic.
Lavender: this was the cheese the others were least sure about as they weren't sure about lavender flavour in food. I added dried, whole, home-grown lavender petals and the flavour was aromatic and lavendery without being overpowering.
Vodka Martini: this was a plain caerphilly, which I soaked in a vodka martini brine and then washed in a vodka martini wash. This was the most mildly flavoured of the caerphillies, even in terms of the aged flavour of the cheese. No taste of the alcohol, but I think I'd like to try this again on its own to be sure. Also, we'd consumed a bottle of champagne by the time we got to this one, so our tastebuds may have been slightly overwhelmed!