Well, it certainly looks nice, but this cheddar even at 45 days just isn't there yet. It has a nice tang to it, some residual sweetness, and doesn't taste to acidic, but the texture is just too dry. I have had this problem go away before during aging, so I still have hope. But if it doesn't go away, it should still be good crumbled on a salad, pasta, or added anywhere that the main flaw--the texture--won't stand out.
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.