I found some good Jersey milk. It works ok but I have been struggling with the cheddar being to soft due to the higher fat content. The flavor is fine and the yield is great, but it needs to be harder if I am going to try and age it. I am going to try to skim some of the cream off on the next batch and see if that helps. Jersey milk isn't the #1 choice for cheese but it is a lot better than nothing.