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New to cheese making but not to eating it.  I've always enjoyed a challenge and doing things on my own so this venture is right up my alley.  Broke open a petit blue over the holidays and was very happy with it, being my first cheese:

Welcome to the forum
Blue's are great, Mmmmmm
AC4U for your first cheese.

Welcome! 
A blue for your first cheese? Wow.
AC4U for jumping right in there with both feet!

Thanks both of you.  Having grown up on and partnered in a dairy for close to thirty years, I figured it's time to make something I really savor out of milk.  I'd done a lot of reading on different websites, esp. this one, and thought I could handle a small blue.  It's more creamy like a gorgonzola dolce but not quite as salty with a more mild flavor, I'm Happy.  I do have a two week old brie and a one week old taleggio aging.  I do love the soft mold ripened cheeses, esp. blues and this beats buying it.  I've learned a lot from reading posts from gents like you two, thanks.

Welcome!

That's great, Carl.
And I see you like one of my favorite things...a bit of honey with a nice blue.