I was feeling hungry and bored so I cut this cheese open today. With each cheese I make I learn a new lesson (or sometimes many!). The lesson this cheese taught me is how vital humidity control is in cheese caves. When I cut it open it was nearly completely dried out. In an attempt to salvage the edible parts (the middle) I did some cheese surgery and ended up with some cool blocks of cheese that taste like a funky parm. As someone said to me once before on here, if it is edible, then it is a success.