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Opened this one at 2 months, for Thanksgiving. Make was with raw milk jersey and some store bought cream top milk. I am very happy with the make - both the smooth pliable paste and the flavor. Rind was kept pretty clean with some brushing with salt and vinegar for a few weeks. Then the last 4 weeks the rind seemed very stable with little change. Humidity about 90% and temp 54 degrees.
Make sheet attachment is after the last image.

Very nice! Cheese... :-)

Susan, stop making me hungry.... your cheeses always look so delicious. How salty was it?

I think the saltiness was just right. Not really salty like some you buy. It was a bit swiss like in style - sort of sweet and nutty.