Found this forum a couple weeks ago. Loving everything I've seen so far. Hopefully I'll have something to contribute beyond questions soon.
As for my experience, I made my first cheese, a Feta, back in early 2010. A short while later I made a sort of Colby but didn't have any where to age it but in a food container in the fridge with almost no humidity control. Both the Feta and the Colby came out edible, so I'll take that as a win. Didn't make anything else as I really wanted to make the cheeses that require proper aging.
Fast forward 6 years, and I've got the bug again. Made another Feta to get back in the rhythm. Picked up the parts to make a small cave and I'm ready to make the cheeses I always wanted to. Got a Blue Stilton planned and will start it when the mould arrives. After that comes a Munster, Brie, Camembert, and anything that doesn't require pressing beyond a bucket with heavy things inside. I'll need a press at some point too.
Anyway, nice to meet you all.