Just opened up a 7 month old Gouda , it was a washed natural rind for one month before being coated and waxed , I also added a very small amount of Shermanii and Lipase.
It has a great texture with no crystallization as yet , but has the added flavour of a natural rind cheese , with a slight hint of Shermanii and some very small eyes (even tho I gave it no real warm phase) , it also has a slight tang typical of cheese with Lipase.
It is basically a medium/strong cheese and appeals to all at home here , and it melts very well , something I find very desireable in most cheeses.
I made two of these 7 months ago and will age the other out to at least a year.
I had it on toasted rye bread that the wife made yesterday , (pics).
It was raining so we stayed in and made rye bread , a two gallon Brie , a two gallon Blue , and started a six gallon sugar wash that will be 2 gallons of Vodka in about three weeks , all in all , a nice relaxing and productive day.