Here is my Sunday venture.  An Onion and chive Cotswold that smelled so good that I wanted to eat the curd right from the colander.

LOL, looks good

I’ve made a few of these, and you’re right - the aroma is stupendous.  The taste is good too; but its not for the faint at heart.  Its a full bodied taste which people either love or hate.

How long did you age yours GCM?  I am thinking about 4 months should do it after waxing.

I’ve gone from two months to 5 months - its really strong at 5 months.

I can probably wax it tonight or tomorrow.  Really looking forward to trying it around Thanksgiving.  My Crosta Rossta Pistachi is drying nicely too.  That one will be a treat.  I am planing to do a White Stilton next with dried dates.  Probably on Sunday.