I've been a cheese fan ever since Gerard Paul's Cheese Lovers International introduced me to the wonders of Camembert, Gouda, Brie and many others (though I never did try Wensleydale), when I was a young lass in high school.
I'm a little intimidated, as all the posts I've read so far seem to be cheesemakers of at least beginner level, and I've never even thought about trying it, but perhaps now I will. Meanwhile, I hope just liking cheese is enough!
Pardon the cartoony profile picture, but I come here from Second Life, where my wonderful cheesenut friend Suella posted the link.
