Happy to meet up some time

I've been trying out my old outdated supplies. Rennet set a junket beautifully, but I think the only starter that's still good is a thermophilic from when I tried camembert (it failed when we had no power for 10 days about a year ago so the bar fridge got too warm for it while maturing!). Where have you got your supplies from and what are you planning to make? I'm toying with ideas right now but may try and create a simple cheese press first...
Also, have you worked out what milk's best? I would just LOVE an excuse to join the cowshare system - at Willunga I think - to get raw milk
