I am going to start making my own cheese. I live in Bangkok and was hoping other forum members with experience with dairy products in Thailand could give me some advice. I would like to know what is the best brand of milk here for making cheese. For drinking purposes I find the Farm Chokchai High 100% to be of good quality, but I do not know if it is just pasteurized or ultra-pasteurized and whether or not it would result in a good cheese product. So if anyone has had good success at making cheese here what brand and type of milk are you using. Are you adding any adjuncts like calcium choloride? Any sharing of your knowledge and experience would be greatly appreciated.