I have tried 2 different time's, one at 7-1/2 weeks
and 12 weeks
The seven and a half week cheese tasted moist and creamy and had a nice blue mold bite, I thought it was a little young but still a very edible cheese
after we vacuum packed and it had sat in the fridge each piece seemed to get consecutively better, a little sharper and more PR bite, my thought was I should have waited a full twelve weeks, but alas it didn't last very long anyway
The twelve week cheese had the recipe tweaked a wee bit and was aged at 89-91% RH and at a temp of 49º-54º it also had been left out at room temp at the beginning (about 65 or so degrees) for fifteen days, this one was dryer on the interior but it was still very creamy with a very nice sharp PR bite, I liked the moistness of the first cheese but preferred the bite of the twelve week cheese.
I have a three gallon cheese
ageing now that the recipe was tweaked to see if I could get a combination of moisture, sharpness and PR bite we liked
it has aged for only six weeks so far, we are shooting for twelve weeks again but we will see how it comes along in the taste department after eight and ten weeks, have couple of weeks to wait for the first sampling