So after 12 days aging I ate a piece, records above in OP, flavour is developing but not as strong as a Gouda. Interestingly, the chili pepper flavor has not permeated the cheese, but you do get little crunchy surprises
. DD you were right with more peppers being better, next time I think I may try with 3.
I'm not trusting the vacuum bags as much with these lightly pressed and only couple days drying. This cheese has no rind and I have no wax, reg, you coat yours with olive oil right for long term aging? Two coats 1 day a part?
For next time, anyone have a good idea on how to get flavor more throughout the cheese?