Fourteen months, which is three longer than we planned
Why it took longer
The rind developed slowly through a cool spring in the store. We taste monthly and it simply was not ready.
What it tastes like
Noticeably stronger and drier than our usual, with more crystal texture. Closer to a two-year cheese than a one-year.
If it is too strong
The next batch is at ten months and will be milder. Say so and we will hold some back for you.
