I have been making cheese weekly for only a couple months now. First efforts were dreadful, but better equipment, attention to detail (and sound advice) seem to be improving my results.
I am blessed to live on a farm and have 2 milk cows - the second one just freshened this past November and is providing an abundance of milk, hence the need to use it up in the form of cheese.
Right now I have only made cheddar and one washed curd (Gouda) using meso or buttermilk starter.
I have not yet attempted any thermo cheeses yet.
We just sampled a wedge from a batch made in late December and it was wonderful. One from earlier was very bitter.
I will learn with ya'lls help, I hope!