This is the St Paulin I made early January. I took it out of the aging cave a week ago and moved it to the fridge. It has quite a coat of corynebacterium. I suspect that the white part on the rind is a yeast.
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.