I am pleased to have found this website and forum of kindred cheesemaking spirits.
Being obsessive compulsive about eating and drinking good food, I grow and produce as much myself as possible, with priority on everything fermentable: Bread, beer, cider, wine, charcuterie, sauerkraut, and I have now moved to conquer my last personal frontier: Cheese.
I have identified five cheeses that I would like to have available to me all the time: Muenster, Manchego, Camembert, Blue and Saint-Paulin (Port-Salut). The first two are now ripening, camembert is forming and the last two will be made this week.