Just wanted to take a quick minute to introduce myself before posting some questions in the bloomy rind and blue cheese sections. I'm a fairly new cheesemaker (I'm on make 4 right now), but I'm a long time home brewer and so have some familiarity with fermentation. I've been mostly making bloomy rind cheese so far but just did my first Stilton-like blue. I'm moving across country this summer, and when I land in my new digs I hope to build a dedicated cheese cave and start getting serious about affinage. This board has been extremely helpful so far, so thanks everyone. If anyone wants information on home brewing please feel free to contact me, I'm more than happy to help.