AC4U Mal. I need to invent some sort of taste and smell I/O for this forum because the looks of your cheese my mouth water for it. I also have been keeping my cave at 90%, I was keeping it at 85 and admittedly had less mold, but then I had some cracking in my gouda so I figured try 90% because it is eliminates one possible variable to consider should any future cracking appear elsewhere.
You keep posting about these bandaged cheddars like this and I may just have to lose my moral fiber to make room to try it out.