Thanks for your responses. Thanks also to the creator of this forum--so needed!
Right now I'm making the following cheeses:
1: Blue-I love it, relatively easy to make, and I age for 3-4 months for a milder flavor.
2: Swiss-Still a work in progress, but my last batch turned out really good.
3: Parm-I've had good luck, and age it for a year. 8 pounds aging at the moment.
I make all cheeses in 4-5 gallon batches. I just double my 2 gallon recipes.
Here are my three biggest challenges:
1: Acidity. How do I measure? I feel like I'm "flying blind" when I only have a recipe to follow, and no way of knowing if I'm off track.
2: Curd formation. I'm using supermarket milk and Calcium Chloride, and I get a very weak set. I want good milk!!!
3: Temp regulation during cheesemaking process. I know this comes with experience.
Finally, I bought a commercial food warmer on EBay for $100, the type that holds food warming pans. I'm afraid this might bee to harsh/hot for the milk.