This is a good way to get invited back.
We have a friend who has been a cheese maker at a couple farms and we have exchanged brewing and mead making lessons for cheese making lessons a couple times. I make ricotta and paneer from local raw milk on a regular basis. Our friend taght us how to make halloumi and feta which use some more advanced techniques and is a bridge to the next step, aged cheeses. Aged, stinky, runny cheeses.
I've made paneer a few times and I've made ricotta from the whey left over after making mozzarella. I've also screwed up a few batches of mozzarella. I'm not into the stinky, runny cheeses so much. What I'd like to get into eventually is stuff like gouda, cheddar and provolone.