Hi
I'm French from Nice (south east). I'm crazy about food and all about home made so I recently started cheese making. I found many good info here and I thank all the people sharing their ideas, comments and solutions.
I already bought many ingredients from cheesemaking.com and thecheesemaker.com. I also ordered some molds. I'm still looking for a good press cheap and without any PVC to buy. My DIY skills are rather limited so I have to stick to something already made.
So far I did a tiny mozzarella, some fromage blanc, faisselle (less grainy than cottage cheese) some demi-sec cheeses (well drained cheese for 5 days and salted everyday for 4 days) give a very good cream cheese.
My goal is too make crottins, camembert, brie, reblochon, concaillotte, gruyere, raclette (this may be very tricky I guess). Sorry i focus a lot on french cheeses as I grew up with them and I'm less interested in others (they are good but not my favorites).