Pretty happy with it. It's still very young, pliable like something between a fontaina and romano. Good flavor/aroma, grated nicely. Tucking it away again and will try in 3 months. This was made from Giancali's recipe using 2 gallons raw milk (6 cups cream skimmed off) + 2 gallons regular milk. I should have chosen 2% for the past instead of whole milk, but I"m not displeased with the results.