>>512535205That pic is quite good. Not flawless, but pretty high tier. Parmigiano, for example, is completely whole and solid. If it's not solid and whole, it's not Parmigiano.
I personally don't like how Gouda and Edam taste, though. Structure might be fine, but personal taste preferences is other thing. I also absolutely HATE some of the cheeses that are sticky and leave hard-to-clean traces on the knife when being cut.