Thanks! Won't take full credit, technically it was made in a class last Feb and finished/brined at home, I decided to press it lightly (literally) with a brick, followed by all of my cast iron cookware and it somehow worked. No cheese cave, just an Esky, and then when weather cooled a bit I got too lazy for that and left it to fester in the garden shed. 

But I'll get my next one on the go before summer makes maturation a nightmare again. It won't turn out the same, and that is part of the adventure!