Howdy Wannie (Ronnie) and welcome to the forum, your cheese making odyssey is a well worn trail, Neufchatel or Cream Cheese is a good next step then if like Feta and then into the pressed cheeses.
From my previous welcomes I expect you've noticed that we have a Geographic Board by Country > State/Province in case you want to post any local type stuff like your supply of rennet above.
I've only ever used store bought pasteurized and homogenized milk whole cow's milk from here in Houston USA to make cheese, the first 15-20 times were without CaCl2, with no noticable negative effect!
Have fun, lots of nice members here!
PS: If you want you can change your visable name to Ronnie if want as it can be different that your User Name, or we can mostly call you Wannie