tried a little slice of my manchego cheese today, although it has only been aging for a month and a half I wanted to try it. It is vacuumed sealed so it was easy enough to unseal it and reseal it again. The taste was not bad at all, but as my father said "it tastes alot like Havarti" which oddly enough it did... the texture was quite creamy and there was a hint of bitterness to it, I did vacuum seal after only 2 weeks of aging in my cave. Any ideas to what might the cause of this texture and taste be? or is this a characteristic of a young manchego?