Final tasting after 1 year

Finally after 1 year I decided to crack open the cheddar. As expected it had developed a very strong nutty, sharp flavour from the Lipase (sharp). The texture was great as it contained some calcium crystals which gave it a mind crunch at times. As you can see from the photos there was a slight bacteria attack from the cheese iron scares. In future I must be more careful and make sure they are well plugged. Overall I was pretty happy with this cheese and can honestly say its been the most successful hard cheese to date.  I've always enjoyed Montgomery cheddar but this wasn't quite as creamy and the sharpness was more intense, maybe a little too intense?

Well.. Time to get cheddaring again..