Times being what they are I found myself with a cave full of cheeses that needed to be waxed or vacuum packed. They needed that because I wanted to make some washed and bloomy rind cheeses and trying to do mold control would be a nightmare. For that reason I decided to cut and vacuum pack my emmentaler. Glad I did as this thing has the greatest sweet nutty "swiss" taste I've ever done. And YES Houston we have eyes!!! Almost a lacy swiss. Be doing another of these down the road but I need some Stilton and maybe some Epoisses and some more Vacherin Mont D'Ors. Natural rinds don't stand a chance against those. LOL This one will just get tons better with 3 more months of age. Hell, it's really good now. A definite success!! Thanks for all of the help Alp!! Here's the cheese porn H-K-J!!!