I wanted to share how I keep track of my cheese batches besides keeping a detailed log book. I emboss numbers into the surface of the cheese ! I learned this from Peter Dixon and I've been happy with the results.
I bought very thin sheets of plastic sold as cutting boards in a kitchen store. They ce in many bright colors! I drew the number free hand and cut with scissors - easy because the plastic is so thin. Then on the final flip of a cheese I place the number on the side that is facing up, cover with cheesecloth and press. In the morning the number is nicely embossed and it stays - although a bit faded - during aging.
Peter said some people even cut out silhouettes of cow, sheep, or goats to press onto a cheese. Crafty and useful!