The Asiago was made the day before the Stilton. It is already very hard, much like I have read a 6 to 9 month Mezzano would be. In looking at my Make Log that stands to reason because I started at too high a temperature.
As to the flavor, it is great. Maybe tending a little too far towards Parmesan, but distinct nutty and butter flavor comes through. Grated very well and was good on ravioli.
The Stilton has a sharp first bite but a very mellow finish. No where near the sometimes gassy flavor of a commercial blue. As you can see I milled the curd a bit large so the veining was pocketed not spidery. Everyone loved it.
The Leyden is moist and creamy. A bit young yet as the Cumin is still the predominant flavor. It needs more time for the cheese to develop around the cumin.
Would be fun to share with our community.