I have been trying to make cheeses for about 5 months now, which means I have tried a few different ones and have tasted one of my aged cheeses and several soft cheeses. I have been generally pleased with my results, and learn from my failures as well as my successes. I am thrilled to find a board where I can ask questions, the biggest issue I seem to have is 'is this right and okay so far'. I use store-bought cows milk for all my cheese, and I have some starter cultures for Mesophilic. I havent done a thermophilic yet, but it will be soon.
Successes: Mozzarella, Cream Cheese, Chevre
Failures/Moderate successes: Ricotta
Interesting results: Colby, Saint Maure
Yet to be determined: Gouda, Cheddar, Derby