I am involved in the cheese industry in another country. Not all of my posts are applicable to home, hobbyists or even small scale makers. I deal in vats from 650 to 2700 gallons at work, so we can't focus on a few cheeses and caring for them like you can at home. I am concerned with making an entire vat as consistent as possible as often as possible. It's a struggle to keep our quality up to the levels of someone who milks their own animals, makes cheese from it and then can monitor it's progress closely.
Recently at cheese judging I had some of my own cheeses come across my table and I was very hard on them. I gave out only one first place and it was to a small farm that milks their own goats and makes small vats of cheese. What set it apart was the milk. You could taste how absolutely clean, fresh and sweet it was. The cheese was so perfectly presented, the care and attention to detail was obvious. My cheeses were, well industrial looking and tasting.
Good luck on your venture. I had my own small farmstead operation once and it can be rewarding, but it's also a lot of work and I didn't handle the stress of it very well.