I have an opportunity to get my first milk cow. She would be a Jersey, and I wouldn't be surprised if there was a little Brown Swiss mixed in. My plan is to make cheddar cheese, mozzarella, and parmesan. My hope is to also make yogurt, cottage cheese and butter. The cow is 5 years old, very gentle, and milks about 3 gals a day. I don't need a tremendous amount of milk, just enough to keep us in cheese, butter, and yogurt with some for me to drink. I have milked and made soft cheese before from goats and it didn't work out too well. It was still good.... I believe my technique was off. What do you think about the cow? Does this look like a good investment? I have heard that making cheese from cow's milk is easier than goat's milk.