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Greetings from Indianapolis!  I'm in my 4th year making cheese, but still have a lot to learn.  I've made about 40 or so cheeses so far, including cheddar, Emmenthaler style, Butterkase, Brie, Jack/Pepper Jack, and some Italian styles.  Except for Brie and Blues, I tend to go for 4-gallon batches that produce a 4-lb wheel (same work...more cheese).  Equipment: 4-gallon SS pot, self-fabricated cheese press, fabricated drying racks, and my cheese "cave"...an upright freezer that has been modified for temperature and humidity regulation (I will be posting plans/details soon). Glad to be here!