I have really enjoyed reading posts on the forum. I have paid most attention to semi-hard cheeses, because that's what I was most interested in. However, I have also enjoyed reading about the soft/mold-ripened cheeses. I have had very little experience with these cheeses. My depth with blues included salad dressing and crumbles on hamburgers. I've been enticed by H-J-K's, Boofer's, and others' experiences. I bought a blue cheese (don't remember what it was...) shortly after reading about stilton approximations. It was great--especially with a piece of salami wrapped around it. Today I bought a cambozola (never heard of it before today). I really enjoyed it, though it had a flavor that I remember first recognizing after biting into an old piece of bread--dirt! That's how I've identified when things are moldy..."Hey, this tastes like dirt, it must be moldy"...even when I couldn't see any mold on them. So, as I was thinking, "this dirt isn't too bad," it occurred to me--is this what people mean when they say a cheese has an "earthy" flavor? Way to dress it up! "Earthy" is much more appealing, as a flavor, than "Dirty".
Once I get semi-hard cheeses down, I'll try my hand at one of these guys.