I cut this wheel up today.
This was a dense wheel that was tough to cut. Good rind developement. The smell was powerful and the texture was dryish when compared to other types i have made. I would describe it as dense, but ever so slightly damp. A tiny bit salty. (too long in the brine?)
The curd was almost 100% closed.
The taste and smell was spot on. Very very good. My wife grated the wedge and melted it over her grilled chicken leftovers.
I cannot wait till december when its 10 months.