My first hard cheese from milking my own cow. Made with 3 gallons of raw milk on 24th November, shop bought mesophilic culture (been growing my own clabber cultures for last 2 cheeses, so those will be even more exciting to taste). Pressed 12hrs at 50 pounds after slowly increasing pressure as per recipe. Vacuum packed and aged in wine fridge at 52F for 4 weeks. I was impatient for the first taste but mostly to check if anything had gone seriously wrong in the production. Some mechanical holes, very slightly crumbly but still quite a smooth texture. Taste is...underwhelming, but not bad. No off flavors or bitterness, just not very sharp or rich. I guess I can call it a success for a first attempt. Should I repack and continue aging or call it done and eat it as is?