Hi Kimberly in Oregon, welcome to the forum an congrats on soft cheeses!
I grew up in Vancouver Canada, and have had many happy Christmas holidays in Depoe Bay area on beautiful Oregon Coast.
For hard cheeses you need to think about mold, press, and cheese cave if you don't yet have one. I find affinage (aging) the toughest part of making cheese. Also, you need to think about rinds and if oil or vacuum bag or wax or natural age which I have been having a tough time doing.
That said, if using cow's milk, then my vote is for a
Gouda/Edam washed curd type cheese as low pressing weight/pressure and short aging period.
Have fun!