Well, this has been in the cave drying off for a while, and it's now down to 1052g. It is very tempting to just cut into it and be done with it, but I resisted (having the Lancashire at the ready was a good plan I think). It's been rewaxed and we'll have another go at aging this out a year or so. Had a taste of the other aged gouda, which is now 16 months, and it's very good. This, hopefully, will be the replacement.