I live in the Texas Panhandle in a rural area. Been making cheese, primarily from goat milk, for many years. Also cultured buttermilk, yogurt, kefir, and creme fraiche. With goat cheese, it's mostly soft cheese. Now looking to expand into hard cheeses. Looking for plans and discussions about homemade presses, forms, and the like as well as cheese making in general. Looking forward to the conversation with the hope that I can help some and receive help from others.