Cheese is truly a miracle. It's one of the few things I can think of (bread too perhaps) in which four ingredients can be transmuted into such culinary diversity by simply tweaking time and temp.
I am feeling ambitious today so am planning the following:
3 gallons Cabra al Vino
2 gallons Camembert
2-5 gallons of "I'm not sure yet" perhaps butterkase? Maybe a honey-rubbed farmstead cheese?
We'll see how far I get.
For the rest of this season, I am on a mission to do better with natural rind cheeses and not let them get away from me in the cheese cave. I think I need an accountability partner- someone to write me every morning at 8:30 and say, "Go check the cheeses. Now". Siri may have to do the job.
Y'all have a blessed day. I'll try to post the progress of some of these.