Sorry I am a bit tardy in posting the cheese porn, I cut into this cheese about a month and a half ago now, but I have been incredibly preoccupied between work and school. I just started at the UW-Milwaukee. Everyone loves this one. For only having aged it out 2 months, in a vacuum bag at that, I am amazed at how much flavor there is. It is a mild and smooth when it hits the tongue. Then it has a real creamy taste with a mild pepper finish. Everyone loves it but I personally would have liked a bit more kick. Next time I think I will try to double the red pepper flakes. As you can see in the picture the bell pepper did not add much in the way of colors, or flavor, so I think I will double that as well. The way this cheese melts is also really pleasing.