I'm a newly obsessed cheese maker on Vancouver Island. Moving here from Toronto 3 years ago we found that down the road was a wonderful little farm with a weekend market and cow share program. Not all of the milk was spoken for so they were producing some fresh raw milk cheeses and my eyes lit up. Long story short, I'm milking cows, making cheese and doing all of the affinage for the farm. I feel so lucky when I walk into the little dairy room on sunday mornings and there is 7-8 gallons of fresh milk to play with. What was to be my root cellar is now filling up with cheeses. Gruyeres, Caerphillies, tommes de Savoie, French tommes, Cantals, a Sbrinz, and three Cheddars are all in residence along with my first Camembert which is just starting to ooze. I'm fascinated with natural rinds and have SO many questions.