Sorry--I forgot to post about this!
About a month back I opened it and gave most of it to some friends. When trying it, it was around 7 or 8 weeks old, but I don;t remember the exact day of opening. My bizarre Havarti mix-up wasn't well gauged against the regular havarti I made, since I opened the regular havarti after around 2 weeks or so, thus it was crumbly and salty, but went REALLYwell with garden tomatoes.
This havarti was slightly crumbly, but the cheese was matured and full flavored.
The taco mix, ses seeds, parsley, etc. were very spicy!
It was not a cheese-wedge type of cheese, it was ok on crackers but I found it too strong with spice.
My friends gave me a bit this week that was cut with cream cheese and it was absolutely amazing on crackers.
What I would have used this for, if I kept the wheel, was for melting into cheese sauces for noodles.
This would be an awesome cheese to grate down and melt into alfredo sauce.
My problem was just in the amount of taco mix used.
With a mild amount of taco mix (1 oz or less of spices in a 3.5 gallon cheese) would be best for free eating or crackers.
I had filled a small ramekin/souffle cup with taco spice and other additives which were milled into curds.
If you like spicy cheeses: do it.