Just wanted to acknowledge all the help I've received here and show some of the results. You guys are great, and I have learned a lot from all whether we have interacted or not. Newbie problem posts often solved the problem I was having before I asked, and the reference posts from the masters are great. No names because I don't want to offend anyone I forget to mention, but you know who you are.
On the Fourth, I went to a party with 50 or 60 old friends. I put out a variety of cheeses, about a half pound of most. The cheeses have been documented elsewhere on the board: my 2nd Caerphilly, Gouda, Stilton approximation, Montasio (9 months, part raw milk), chipotle cheddar and "Jack Bhut". The last two had gone back into the cave for a month or more since last trying them and were noticeably better.
Surprisingly the Jack Bhut was the first to go. There were a couple who loved the ghost pepper heat and pronounced it the best thing ever eaten, wishing there was enough for grilled cheese sandwiches. Others were drawn by the challenge. Despite the warning that it was several hundred times hotter than the chipotle cheddar she thought "had a real kick", a 70+ year old friend of my parents insisted on trying a bit. She said "Delici-ooooh!" and developed Little Orphan Annie eyes.
Gouda went quickly (200 easy, using Kazu starter)
You guys even helped my bread - I made a no knead bread to accompany my cheeses that was well received, as the picture below shows.
I forgot to get pictures ahead of time, but the aftermath is shown below. I made mac and cheese with the leftover Caerphilly and a bit more Montasio a couple days later. I thinned the roux with milk and some local microbrew. yum.
Again, thank you to everyone here for making me the hero of the party.