I didn't know that it was meant to be a long-aged cheese, cracked into mine four months in, after ten weeks in the fridge.
It looked lovely:
I followed Ms. Karlin's recipe, except that when the honey fell off, flipped the cheese and re-applied the honey.
But, you ask, how did it taste?
I gotta say, pretty excellent. This is the first cheese I made with goat, and it has a wonderful complexity. And contrary to my expectations, you can actually taste the sweetness from the honey, which just adds to the complexity and makes it better. This is my best cheese so far.
-L