These small "Connor" cheeses are nearly ready at 3 months of age, and they need at least one more month of aging to develop a deeper flavor.
The large "Tomme Collins" that were made in December are on target for a 6-8 month aging. We had some problems with the water flow that maintains the humidity in the aging room, but fixed it before the cheeses dried out and cracked. It is always high drama with the extra-aged cheeses - lots of investment in time and labor.
