I bought my supplies from Austin Homebrew. Mesophilic starter, rennet tablets, lipase enzyme, citric acid, cheese cloth, and a nylon bag (perfect size for pressing). For cheese salt I use kosher salt from the grocery store, it's non-iodized. You can make your own Thermophilic starter from fresh, active culture yogurt (eg. Dannon plain) -- just let it sit out on the counter overnight and it's ready to go.