The top photo is a gouda that is aging and already smells delicious. The recipe I used can be found here. The second photo is a Swiss that is about two months old at this point and absolutely perfect. Creamy on the tongue, but firm textured. No bitterness at all, and a sweet, big, nutty flavor. Absolutely delicious.
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.