Hello, fellow newbies -
Came across a helpful link and thought I would share in case anyone was in interested. It is from Mary Karlin's website, and contains a plethora of essential information regarding different cheeses by category.
So, eg, the one for bloomy cheeses lists a bunch of different cheeses from that category. And for each cheese, summaries of the type of milk, different additives, ripening temp, ripening time, type of mold, curd treatment, draining/pressing and aging instructions. Anyway, I found the link very useful, I hope other do as well. Sending thanks to Mary through the digiverse.
The link is:
http://www.artisancheesemakingathome.com/cheesemaking-forms-charts.html