Hello all, my name is Matt. I'm a beginner cheese maker. I've made a couple of batches, some turned out some did not. I have aspirations of making all kinds of cheeses at home but plan to start off with the basics and master them before moving on to more challenging ones later. So far I've done cottage cheese, mozzarella, cheddar and feta. The cottage and mozzarella turned out great, the cheddar went funky on me. The feta I'm not sure how it did. When it was in the brine it formed a layer of funk on top of the water and then the blocks started floating. I've heard that if your cheese floats then you have the presence of a gas producing bacteria and that is always a sign of a batch gone bad. I'd like y'all's opinion on that if you could as I LOVE feta and would love to give it another go this summer. I have a connection to get some really fresh goat milk to make the feta with.