No...... It is a 10 year with a serious flavor.....we run our temp around 38F and prepare for the long wait. Most of the English farmhouse cheeses are aged much warmer.....in many of them you get a more barny earthy flavor.....the higher temp promotes a different culture spectrum to flavor the cheese. These cheeses are going to have a shorter life .....and it is because of the curing temp and remember they have a native molds on the rind that is very active. You have all the surface activity and this will affect the interior of the cheese....
Sid |