Thanks for the compliment. I do appreciate it.
As for cheesemaking, it's really all about practice.
Believe me, I've turned out my share of unsavory cheeses but even the bad ones are edible.
The key is to make as much cheese as you have time for and like Carter said earlier....focus on one or two varieties until you are satisfied with the end result.
With each batch you make you will see areas in which you can improve.
Even the smallest changes can have drastic results and it's a craft that you can (and will) continually improve upon.
For instance I've been making cheese for three years and just recently found that pressing weight is not as simple as it always seemed.
Thanks to information found on this forum I've now found a way to greatly improve my success.
Good luck in your cheese making and believe me, the knowledge will come. At times it comes in such large amounts that it can seem overwhelming.