Waiting for the cheese to ripen

The St. Maure that is aging in my cheese fridge has developed a beautiful white skin and should be ready to eat soon. I removed it from the fridge to illustrate the white mold that is beginning to grow on its surface (see picture). It's a little mishapen, but I am a novice. :>

Since the last photo I posted of the feta block hanging to drain, I have cut it into usable sized blocks, rubbed it with salt, and let it harden up for 2 days prior to putting it in brine to ripen. The flavor should continue to develop over the next several weeks. Yummy Yummy, can't wait.
Also, my friend Sheila (a.k.a. the goat lady) gave me a beautiful registered Saanen buckling to use as my herd sire. He is so handsome and cute. We will be keeping the bucks at my parents house since we really don't have the space for them in our yard.