It’s been a while sense I have been on the Forum. Made a 4lb 5 oz. Cotswold and a Double Gloucester on Monday. Both are coated with EVOO and resting well in the cheese cave. I will be making two to four cheeses a week from 80 liters of fresh raw milk.
When I get my wifes grandson here to show me how to get pics from my wifes iPhone to my iMac I will post the pics.

Opened the cheese cave to flip cheeses and noticed a horrific smell. Oh that smell I know it so well. B. Linens! Now drying the rind off and coating with cream wax.

that Cotswold is a “surprizing” cheese.  I haven’t made any for several years, but the ones I did make were rather stout.  There aren’t a lot of people who can appreciate the flavor.