opened a half cacciotta, made November 2nd and waxed. Firm texture, not hard at all. Nice and moist. After 2 hours out, it is very tangy, strong flavor, touch of acidity. Nevertheless, sensation in mouth after a few seconds is pleasant, and remains for a while.
On warm skillet, does not melt. Browns on both side, and on a bit of sourdough toast is smoother and lighter than at room temperature.
Same BTW for a 4 week old Caerphilly.
Both are rated as melting cheeses. Not too concerned, but what could be wrong?