Here you go!
And Dorchestercheese--you will note that one of my caves it only for natural rinded cheeses--There's a Jarlsberg, a Gruyere, an Appenzellar, a Sbrinz, a Manchego, and a Gouda in there--all natural rinds. One cave is only for vac'd cheeses. And the small one is only for blues.
The other photo is just where I keep my cheeses after they've been cut and aged....currently there are 17 2-3 pound hunks in there.