I made three batches of cheese and a batch of butter milk. The butter milk was great and very easy to make. One packet of culture makes 1qt which is the perfect amount for a large batch of pancake batter. It was very thick and had a nice tangy flavor.
I made my first soft cheese, an english coulommier which can be eaten fresh and has no mold. I was just looking to get a feel for the whole cheese board sandwich and soft cheese routine before diving into a batch of brie or camembert. Once it was done I dusted it with a coating of mint, oregano, salt and pepper. Tasted very close to a log of goat cheese that's rolled in herbs.
I then made a gouda which before placing the curd in the mold I placed 1tsp of Saga Blue Cheese and 1/4cup water in a blender to liquify and then tossed in the curd. Before brining I poked a bunch of wholes in the cheese and the hope is to end up with a Blue Guoda. Time will tell.
Finally, I made a yogurt cheese by simply draining yogurt in cheese cloth for 24hours and then mixing in some salt, pepper, chives and garlic. Very good served on crackers.