Thank you Andy, me too!
Boofer, I have several cheeses on my natural rind cave; 3 tommes, cantal, gloucester, cacciotta, hispanico and these 2 little blues.
On my waxed and vac sealed; parm, romano, cheddar, montasio, derby, edam, and half a jumbo caerphilly that slowly consume by the whole house.
Jarlberg is in the aircon bedroom
and camemberts and neufchatel in the fridge
That is my cheese repertoire, I was lucky that a nice gentleman kept on sending me raw milk, sometimes 50 liters at a time, so I kept making cheese!
Now I am taking a break until end of August.