Hi! My wife and I just started making cheese. Last three days we've made a cheddar, romano and a yorkshire. They look nice, won't know for a few months if they're very good. We've had fun, we'll make some more. Here's the fresh (vacchino) romano.
Hi keetseel and welcome. Looks good. If I were you I would also try making some cheese that does not need aging so that you have a pipeline of cheese. Almost every week I make a squeaky curd cheese and more occasionally make ricotta and feta-type cheese none of which need any aging. I also have been using kefir from kefir grains to culture my cheese so I am not dependent on lab cultured dried cultures.