Not sure if this is where we can post our pics but if it isn't please let me know.
You will find some of my last cheese batch attached.
As you can see I have them now in an oil and some vinegar container where I turn them daily to "wet them" with the mixture. This way they wont dry out too quickly. You will notice some with peppercorns some with chilie peppers and others are simply without anything. The ones that you can see "cut off" are the ones where I removed the "pinkish color" which I thought would be safer. Didn't want to spoil it all.
Then the ones hanging are of course Caciocavallo's, where it has taken me 2 years to finally find someone to show me how. I now have it all documented and will try to make it on my own in a couple of weeks. 4 are 50 days old and the others are 34 days old. Cant wait to cut one open in the next 30 days.
(More pics will be in my next post.)