Tubercle has been making cheese for about a year now. Starting to specialize in cheddar and Gouda. Done went through several variations of presses and have not really been satisfied with the results. Cheeses is good but the right kind of press will make it better. I got a plan in mind for a Dutch press design that I'm gathering up parts for now with a block and tackle weight system.
Been using store bought milk so far with excellent results. I have a source for raw cow and goat lined up but waiting to get the process nailed first.
Moving on to blues and Swiss styles soon. Got to get another temp controlled fridge first. The one I got now is full.
Tried the waxing thing. To heck with that mess, bought a vacuum sealer, much better.
Read all about it.... http://Cheeseforum.org