The only cheesemaking I've ever attempted is the simplest of simple Indian (southeast Asian Indian, that is) style Paneer cheese: heat, acidify, drain the curds,, and press. That one is very much (to me anyway) like the Queso de Frier cheese in the hispanic supermarkets around here...which actually makes a good substitute for the Paneer when I'm too lazy to make it.
The idea of doing a nicely aged blue-veined cheese is intriguing...other than some of the creamy raw milk cheeses like Morbier or Raclette and very ripe cheeses like Limburger, all of which I love, I think that the Bleu, Stilton, Gorgonzola, and others of that type are my favorites (especially with a snifter of strong Porter or a truly old Old Ale).
I forget where the quote comes from, but I've heard cheese referred to as "milk's great leap toward immortality".
I guess it will have to be my next science project...