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.
It looks lovely. How does it taste? Is it piquant at all?
Not yet, but it still made a lovely topping. Good aroma. I"m thinking another six months before it will taste like I expect.