Goada #1 after 3 months

Once the rind has hardened I decided to start scrubbing with the brine instead of rubbing it with a cloth. Ive also started to wipe down with a thin layer of olive oil like you would with a Parmesan. I'm thinking of tasting it soon, it has a long way to go but I want to see how the taste is going to change over the next few months. Ideally Id like to leave this for 8 - 12 months.