I made a 4 lb. Cotswold back in June, and its been in the back of my cave since then - kind of forgotten, although I did turn it whenever I turned my long term cheeses.  While doing the turning thing this morning I decided I’d open it and give it a try.  From now on, my Cotswolds will all be aged like this one, or perhaps a bit longer.  It was quite different from the short term one I’d made prior.  The texture was smoother, less crumbly.  The taste was way sharper, and the onion and chives were quite pronounced, but not overpowering.  I don’t know if its a sin to take a pub cheese to Church, but that’s what I did.  Everyone that tried it was quite impressed.  So, if you have a Cotswold in your cave - be patient for a while and you’ll be greatly rewarded.

Mine is yummie as well and I have 1 more aging.
I plan to do more of this one!
The fresh chives I put in mine were “garlic chives”
Small amounts of hot peppers might add to this as well but only very small amounts.
I think????

How long did you age yours?

My cotswold molded really badly.  It was through and through to the point there was very little that could be eaten.  But what was edible was delicious.  I’m thinking there was too much moisture in the chives and onion used.  Would appreciate knowing what exactly you used.  Was it freeze-dried?  Raw?  A combo?  Thanks in advance.

With mine the onion was dried, but the chives - or diced onion leaves as I sometimes use - were fresh and finely diced.  I was concerned about bacteria in the fresh greens, so I mixed them with the salt and let it set for about an hour before it was time to add to the curd.

I let mine age for 4 months.
I still have a small piece of the wheel and am going to take it with me to the family thanksgiving dinner.