back to the OP,
use what ever you can find that will work. If the milk works for 1 cheese it will work for the rest. I prefer Oberwiess (~$6) here in Milwaukee but have heard store brand Roundys (~$3) works as well. Unfortunately I dont know what markets or brands you have in your area.
Best bet is to get a gallon and make a test batch of mozzarella and if it works out fine for that, then use it for cheddar.
Originally Posted by P.J. O'Rourke
"There are just two rules of governance in a free society: Mind your own business. Keep your hands to yourself."
That is a great thread. I didn't know about the ultra pastuerized crap being a flop for cheese. I want to experiment with cheese and be versed before using goats milk. I cant believe even organic milk is ultra pasteurized. That kind of Sucks rooster balls.