Hi,
I am normally in Hong Kong, and have little access to fresh milk. So I normally use whole powdered milk, Dutch Lady brand. I have successfully made all type of cheeses ( gouda, butterkase, cheddar, edam, caerphilly, red leicester, stilton, etc). The only mistakes are in brie types, but that is my own fault. So, if you find this brand, use it.
Other brands do not work, I assume that it is because the milk has been UHTd before drying.
I do add lipase, lipozima, CCh...and then simply follow the recipes.
Hope it helps.