Reg, both look great, to get the eyes, in addition to a starter culture, did you use some PS (Proprionibacteria Freudenreichii subspecies Shermanii) culture?
So I understand that you 1) dried several weeks then 2) cut tasted and vacuum bag sealed for long term aging. Good to hear that they both tasted good, age should only make them better!
After making so many cheeses, no surprise you took a breather! Plus summer time in Niagara Falls, enjoy it! I've started recording pH's, I now need to figure out what it all means . . .