Hi from Delaware

[philipc]

I started making cheese last January, using raw Holstein milk, 5 gallons each batch.
Semi-hard and hard cheese is what I like making and have only made the following: Gouda, Edam, Cheddar, Monterey Pepper Jack, and Swiss. I just keep alternating.
Now I'm looking for another type of Semi-hard/hard cheese to make. Any suggestions?

[Sailor Con Queso]

There are hundreds of choices. So many cheeses, so little time. That's a dilemma that many of us go through every week. I'm doing a Gruyere tonight and a Baby Swiss this weekend.

One thing that's missing from your list are the Italian types - Parmesan, Romano, Assiago, etc. Not difficult to make but they really need to age for quite awhile to be good. Havarti (not Italian) is also a good choice because it doesn't have to age very long.

Welcome to the forum. Are you near the coast?

[Tea]

Good morning Philipc and welcome to the forum.

[FarmerJd]

Welcome to the forum.

[Cheese Head]

Welcome philipc, I second Sailor, an Italian style cheese, or how about a Swiss of some sort?

[Gürkan Yeniçeri]

Welcome to the forum Philip.

How about Kashkaval for your next cheese. 

[DeejayDebi]

Welcome Phillip. There are so many cheeses but I think it's best to start with something simple that you are familiar with so you know if it came out correctly.

[mtncheesemaker]

Welcome Philip!
I vote for Manchego; it's good young and old.
Pam

[Boofer]

Welcome, Philipc. I second Pam's suggestion: Manchego.  Matter-of-fact, that's what I'll be doing tomorrow morning. Mmm mmm....

-Boofer-

[DeejayDebi]

Manchego is a good choice. Colby might be a good one too.

[philipc]

Wow, I didn't expect to get all those great suggestions. I think I'll do Parmesan next. I'm not familiar with Manchego or Kashkaval, but I'll read up on them and maybe give them a try as well. Thanks.