Hello from North Carolina

[Smokin999]

Ok all new to cheese making.
In NC we have laws against buying raw milk so that's out. Have to use store bought pasteurized milk ( know not to use UHT)
made my first batch of queso fresco using 1/2 gallon milk , 2/3rd cup white vinegar, 1 tablespoon apple cider vinegar, 1/8 teaspoon of calcium chloride, 1-1/2 teaspoon kosher salt
Wife loved it and wants me to make more cheeses .
So here I am to learn 

[awakephd]

Welcome! I'm in central NC - a bit south of Raleigh. One time I was able to buy some raw milk through a friend that belongs to a cooperative that trucks it in from out of state, but otherwise all of my cheesemaking is done with store bought P&H milk. Oddly, I find that the cheapest brand at Food Lion works about as well as any other!

[Smokin999]

Funny i used Food Lion milk too
Next bat h want to try Aldi's milk. It tastes a little creamer to me. So we will see

[CheesyJapaneesy]

Welcome to the forum!
There is so much information here, it's amazing.  Everybody is extremely helpful too.
Good luck with your cheese!

[Smokin999]

Well so far we have made quesco fresco, cottage cheese, ricotta, chili quesco fresco, penaar,  and farmstead cheddar
All have been good except have to wait a month to taste the cheddar

[awakephd]

Smokin, how did the Aldi milk perform?

On the cheddar, if it seems bland after a month or so, give it more time. I find that it takes a good 6 months for a cheddar really to develop - even at 3 months, it can be disappointing, but at 6 months (or 9, or 12! ) it is fantastic!

[Smokin999]

Great Thanks for the tip .. 3 months on the first cheese will be HARD

[awakephd]

Yep. The secret is to make some quick-aging cheeses (Caerphilly, for example) to keep you going while you wait on the longer-aging cheeses.