Friends and I are eating my avatar >:D
I'd already posted the 2nd Leicester https://cheeseforum.org/forum/index.php/topic,16685.0.html (https://cheeseforum.org/forum/index.php/topic,16685.0.html) but didn't post the first.
I made it on my birthday and cracked it 3 months later (Sunday)
A Wisconsin co-worker said it was medium sharpness. I agree.
Has a slight crumble but not dry and still has squeeze. I could slice a thin slice and serve it as a slice.
Salt seemed to vary in location and more crumble might be related to that location. Hard to tell with 2 lbs. Doubt I have any good brine notes.
This was vac packed right after the air dry, no rind. I could not see moisture in the bag but when I opened it there was a small amount. Weight lose was about 12 grams. I put my nose right into the bag and only smelled goodness. No ammonia.
Half went back in the same vac bag for 30 days. Half is gone.
I'm waiting a full 6 months to open #2.