I made this cheese with the intention of it tasting like a bowl of chile with melted cheese on top. I did a butterkase make with added cumin and red chili flakes. It is only 40 days old at the moment, but I opened it for a gathering early with the intention of vacc packing most of it. I think I did a damned good job of approximating the flavor profile I wanted. The cumin seeds add a nice textural component as well. No doubt it needs a few more months to age, but for right now it is a soft, delicious cheese that I think my friends will really like.