Only 95 cheeses-----you should be ashamed hell, I'll be 95 years old before I get that many----great Idea.
Well if I can stay focused, I'd like to find the time, energy, and money to add five more to the six cheeses I've already done this year. That would clear the century mark in my cheese making efforts. I'm itching to do an injected Fourme d'Ambert, another Saint Paulin (yum!), a Beaufort, another Trappist, and maybe give Chaource another chance. Some of those are easier than others to put together.
As has been said before: so many cheeses...so little time.