Well, we're just 1 week away from the 1 year mark for this one. I plan on taking it to Canada with me to share with my family. So, I removed it from the wax today and it still weighed 1004g (same as it went in). I scraped off a bit of mould, which formed in one spot, and it was only on the surface but this dropped it down to about 1000g.
Anyway, like all my cheeses when waxed, this has a fruity "white wine" aroma to it. Obviously something is fermenting, but this smell dissipates if the cheese is left to breath for a while. So, I'll air it out until we travel, at which point I'll vac bag it again for the trip. By all indications I can take up to 20 kg of hard cheese into Canada. Hmmm, what else is in the cave?