OK!
After reading the Manchego tread of Zinger I decided to crack mine open, even it's 10 days before my goal of 30 days!
The cheese was aged for a 5 days in a vacuum sealer after a week of air drying but I noticed a little whey inside the bag... I was worried that it was too wet and needed to be dried more....
WELL that was a mistake as I forgot about it and never seal it again....
Now it was like a rock to the touch
Here are some pics showing how I got medieval on this cheese.... enjoy!