I have begun making cheese at home. Right now, I am mostly experimanting w/ soft, fresh cheese like queso blanco, mozzarella, marscapone, etc. I am thinking about expanding to more complex cheeses that are pressed and aged. Is anyone else trying this? I am wondering where you get your milk (I would love to find local unpasturized cow and goat milk- I think sheep milk might be a stretch) and how the cheese has turned out. Where do you store your cheese? Obviously I don't have a "cave." And just anything you have to say on the subject. Thanks.