I think I need to slow down ...

[george]

... I'm running out of room.

(Mostly a mix of Havartis, cheddars, garlic herb cheddars.  Bottom container has a couple of Stiltons, top container has a new-made batch of cams.  One on the bottom of the door (above the waxed one) with all the writing on it is the cheddar that got infected with blue AND b. linens.  Wiped off the blue and vac bagged it - made in early January, I'm wondering what it's going to taste like - deciding how long to let it age.)

[ArnaudForestier]

Holy moly - WOW, George, I think I just tilted, seriously.....hahahah, you put my paltry few Beauforts and reblochons to shame.  That is absolutely beautiful, man - congrats. 

[Jaspar]

Mmmmmmmm cheese envy. What is the size of your typical cheese?

[Tomer1]

there must be over 50 pound of cheese in there.
Start eating man!

[Boofer]

By George...'tis a ting of beauty!

You seem to be on a roll. Go get another fridge. 

-Boofer-

[george]

Arnaud - it's just 'cause you consider it an art form - me, I'm just trying to get something yummy to eat. 

Jaspar - most are 3-gallon batches.  Except that one large hunk on the bottom that's from my milkmaid - it's a piece of a 28-gallon batch she made using a wine press just to see if she could.

Tomer - only two of the cheeses are more than two months old - the havarti, stilton and cams are there for me to eat so's I'll keep my mitts off the aging cheddar types!

Boofer - oh, yes, please, I'd love another.  Can't, though.  Already have another full one to keep the milk while it's waiting to be cheesed.  Although you and my milkmaid would get along fine, SHE wants me to get another one too!

Yep, basically I've spent the last two months trying to get a nice large stash aging.  Maybe this way at least a couple of the cheddar types will make it past four months without getting completely scarfed.  The empty space on the top left is being saved for the next stop on Mary's cheese railroad - reblochon!!

(But I bet I can squeeze a few more garlic herb cheddars in anyway)   

[ArnaudForestier]

Arnaud - it's just 'cause you consider it an art form - me, I'm just trying to get something yummy to eat. 

Ah, George - to me, getting something yummy to eat is an art form. 

[steffb503]

OH that looks great.
Are you kidding there is lots of room in there still.

[george]

Ah, George - to me, getting something yummy to eat is an art form.

LOL - true.  But on LB's scale of the reasons why we do this, we're sort of opposite, I think.  I'm definitely on the "feed myself - and clean food while I'm at it" end of the scale.  Just hoping to get lucky and have enough to share with those I love too.  Which is enough reason in itself to do just about anything, I think.   

Steff - also true.  I'm just a little too chicken to stack too many of them on top of each other.   

[ArnaudForestier]

But on LB's scale of the reasons why we do this, we're sort of opposite, I think.

I'd have to let the man speak for himself, but George, from what I know - LB is a man, pretty rare from my experience, who is equally - and I mean this word literally, without shrinking from its full meaning - at home buried in the most rigorously intense science, and buried in the most rigorously intense goat s&$#.  A farmer through and through, and a polymath of the highest order.  I know I can say...I want some of that.

[george]

I meant you and I, not me and LB.   

[ArnaudForestier]

I meant you and I, not me and LB.   

I think your cave is impressive, and made me quite hungry - "tilted," and I was praising your efforts.  Not sure what we're talking about any longer Mary, but all my best regardless.

[george]

"I think so, Brain, but where are we going to find a tattoo parlor open at this time of night?"

 

Not to worry - I like my cave, too!