Short of buying a trier, is there a way to taste test natural rind cheeses to see if they're ready? For example, I recently opened an Asiago that was OK to good (not great) that I think, had I had a way to taste it, I would have left alone. Can I expect a cheese to improve if I crack it, vac seal most of it, and throw it back in the cave?
Or is this just the time frustration of making cheese? I've only been making cheese since January and most of what's in the cave simply baits my curiosity. Maybe it's a phase newbies have to go through.