Finally cut into this one as the rind was taking over. Overall it has a very pleasant taste and may serve as an acceptable raclette. The rind is very "woodsy" which I like but no one else seems to. This is probably due to the fact that I found, too late, that the Shermani I used was mis-marked Mycodore so no holes. The olive oil did an excellent job of keeping the molds at bey. Should do that treatment a lot earlier in the process though. The cheese is dense but "sliceable" and slightly crumbly in texture however, I really should have made this one a lot thicker to account for drying. It's just under two inches (5 cm). Next one should be great!