It was stored in vac bags like my other cheeses.
It hadn't been pressed as hard as I can do it now, so it was a little crumbly.
No crystals, but powerful flavour, more like a vintage cheddar than a gouda.
My technique has improved, and I have maybe a dozen one year olds in long term storage. They have a better texture and are already developing nicely. We tasted 3 varieties on Friday, all lovely.
