Hi, i'm Robin from adelaide australia

[Robin A]

I've had one introductory class and made my first batch of feta at home. What to try next?

[Homecheesejack]

Hi Robin,

Really good to have you on board - I'm always excited to see a new member.

My advice would be to have a go at making your own simple soft cheese, something like a coulomnier.

The forum is an amazing place to get loads of help and advice. If you want a free starter guide (with no obligation), aimed specifically at the beginner, there's one on my website at www.homemadecheese.org.

I hope you have loads of fun!

Jack

[Tiss]

I'm not sure what kind of milk you have, but crottin (goat milk) is really easy and delicious. I've had good luck with gouda too.

[Gürkan Yeniçeri]

Go like this

feta --> halloumi --> mozzarella --> gouda --> cheddar

[Boofer]

Go like this

feta --> halloumi --> mozzarella --> gouda --> cheddar

Guess I'd better back up...I missed doing the first three. :-\

I'd say Gouda would be a safe bet. Finished within a week, sealed in wax or vacuum-sealed, and aged for 2-60 months. :)

Welcome to the forum, Robin!

-Boofer-

[Spellogue]

Go like this

feta --> halloumi --> mozzarella --> gouda --> cheddar

Yeah, I made halloumi before feta and haven't made a moz yet. But what Gurkan suggests looks like a logical progression.  I suppose chèvre was my first cheese.  We raise goats.   I jumped into bloomy rinded cheeses straight away.  That is a style that we like to eat most.   

Lots of folks on the forum will recommend Caerphilly as a first pressed cheese.  It is a rather forgiving make and it ripens quickly so the rewards come quick.

What cheeses do you most like to eat?