Thank you for these nice comments about my website. I am now making a video version for TV, on Swiss themes only, including various visits to high pasture cheesemakers.
We also filmed a couple days the making of Schabziger, a very, very old type of cheese that is also one of the world's strongest. They curdle skimmed milk and then leave it for 6 weeks of butyric fermentation, then later mix it with blue fenugreek powder. Took me a whole week to shake the smell off my clothes and hair. Lovely people, we even drove up the Alp to see old fashioned Ziger-making (from whole milk, not ricotta Ziger from whey).
The other thing I have not found in this excellent forum is a discussion of high pasture milk, this is absolutely essential to understanding how the world's best cheeses are created. Every day the milk is different because of what mix of wild plants the cows ate. The secondary metabolites are present in much higher concentration at higher altitudes and they have a direct effect on the cheese taste. I found some articles about this in French scientific publications, but it is common knowledge among cheesemakers in the Alps and I encourage anybody making his own cheese to try and get milk from cows that eat fresh wild plants rather than industrial food or dried hay.