Some lactic cheeses, aging in the cave. They are covered with which I presume is Geotrichum candidum, as I had inoculated them with this fungus. On the third photo are a few black hairs visible. I assume is a strain of Mucor.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.