When humans want to make an offspring, it’s pretty simple; egg, sperm, nine month incubation. The Accidental Locavore was wondering while tasting the second piece of the new masterpiece from Point Reyes Farmstead, how exactly do you design a cheese? What's the jumping-off point? Does it start with a cow, goat or sheep, or all of the above? Do you just have a flavor profile in your head and work towards making that real? Once you have a starting point, how do you maneuver such fickle ingredients as milk, mold, temperature and time? In cooking, when you have an idea, you assemble ingredients, cook them and see how the results are to your vision… generally not too time consuming. If you screw up, it's time for a quick re-do, or a call for Chinese delivery. With cheesemaking, I imagine there's a lot less instant gratification. So, do you have several versions at various stages of aging?