Interested as well, Steff. I know Oude Kaas has a system of marking his cheeses with stencil, and I believe it's simply by batch number. I tend to note my makes by type and date (e.g., "T44") is a tomme from 4/4 of the current year, "BF44" would be a Beaufort (I no longer call them Beauforts, another story) from the same date, and so on. But curious on what others use. I like Vermont Shepherd's - with their flagships sheep's cheese, it's simple - a really cool sheep symbol and then some kind of numbering system (looks really simple, like "47," which leads me to think it's simply day/batch 47 of their production season) (they produce only on pastured milk).
As to stencils, I'm sure this is an easy one, but I personally don't know what people use. I'd also like to know, thanks for the thread.