Well, this is now 216 days old and we needed some cheese to take to a friends so cut into this. I was a bit disappointed when I first tasted it, but that was when it was still a bit cold and fresh cut. After it warmed up, the flavour started coming through properly and it seems to be ok. I do think there are better cheeses to age out, and I'm now quite sure that Caerphilly as a young cheese is the way to go. It's not a bad one at this age, but my view is that if you are going to take the time to age a cheese out, go for a Cheshire, Derby, or Cheddar, etc, but use your Caerphilly when young. I'm sure I'll change my tune in a few days. I find most cheeses improve a great deal after they've been cut and had time to breath, but right now, my call is, this is ok, but not the best long aging cheese.