Hi everyone. I've been reading the forums in stealth mode for quite a while, and have finally decided to say something.
I've been making cheese for about 4 months now, not counting one cheddar I made about 25 years ago. I thought my interests would lie in Cheddars, Swiss, Provolone, etc. and several of my first makes were of those types. Then I discovered ripened cheeses. My first was a Gorgonzola, which I just opened. I'm really happy about the way it turned out.
Then I read both of the ripened cheese boards here from front to back and found iratherfly's excellent tutorial on Reblochon. I got everything I needed and started my first make today. So far, so good. I'll be posting as I go on the washed rind board.
Anyway, I'm really impressed with the level of knowledge freely shared here. Thanks everyone.