I certainly understand the challenge in replying and reading the forums based on the effort required for "the day job". I'd love to see the day job go away -- and that is my ultimate goal!
I started making cheese on a whim after the corporate world pushed me to the verge of collapse. I found an interesting article on making cheese at a point where I had no energy or ambition for work -- I had been working 60-70 hours per week with little or no down time. I gave cheesemaking a try in an attempt to "de-stress" and I have been hooked ever since.
I have made mozzarella, cream cheese, feta, Monterrey jack, and farmhouse cheddar -- I attempted a blue cheese and it got dry and nasty. I'll get back to the blue at some point.
I'm just now making some marinated feta and I have a batch of cabre al vino just about ready to go into some wine. I love cheesemaking--- and my husband loves it as well!! SO much that he has started making wine to go with the cheese we eat!! It is a great way for me to walk away from the office and focus on something else that really gives me enjoyment!