New cheese maker here. I have made 5 hard cheeses so far, but have not tasted any yet. Two cheddars, a parmason, Romano, and a Gouda. They all look good, but have many months to age. First make was 3/15/13. I do not have a PH meter yet, hoping that will not be a big problem. Have also tried mozzarella, not good, and ricatta which was OK. This board looks like it will be a great help. This is my first post, and will try to post a picture of my Romano. I was very happy with how that came out. One month old at the moment.