Further to Valley's wise words, if you have to buy milk from the supermarket, try to find milk which is not homogenised.
As for the creaminess of the Maleny milk, I find it worth looking at the nutritional information on the label to find out the protein and fat content. If you then have some idea of the Protein:Fat ratio (P:F) of the cheese you want to make, you can choose your milk accordingly. So if wanted a high P:F ratio, such as for something like a Parmesan, you might include some reduced fat milk. For something like a Camembert you could include some Jersey milk or cream to increase the fat content and reduce the P:F ratio.
I have attached a file which will give you a guide to P:F ratios together with some other information.
You can also use an internet search to find the information on the protein and fat content for the cheese you are interested in and calculate P:F from that. If you do that you will probably find that there is a certain amount of variation for any one cheese type.
