I just made my first batch of mozzarella about 10 minutes ago. I rolled the dice- and found that Swiss Premium brand milk (PA brewers will recognize this one) makes a very suitable curd. I'm looking around for sources of raw milk, which shouldn't be too difficult as there are a number of farms within a few miles of my home.
I'm of the opinion that cheesemaking, baking and brewing are all valuable life skills.
You'll be pretty much stuck with most fresh cheeses until you can properly control humidity and temperature. I mean, you can make stuff and do a fair job but it will probably nag at you because you know it can be better. It's akin to proper ferment temperature control in brewing.
A humidity chamber is on my to-do list for both cheese and dry cure salami/sausage.
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
I made another batch of Farmhouse Cheddar yesterday. I pressed it
for 12 hours and just turned it over to press it for another 12 hours. It
looks great. Tonight I will put it in my "little chief" smoker for 30 min
with some hickory chips. I use store bought milk. 2 gallons of 2% and
1 pt. heavy cream. I know the cream is ultra pasturized. I also add
1/4 tsp of calcium chloride with the rennet. I have made several batches
and every one of the Farmhouse Cheddars have been excellent. The
recipe is from NewEngland Cheese Making Supply. Ginger