I already made cheese in Germany. It was easy to get all ingredients I needed. I could order the rennet and starter or edible mold cultures online. I could get fresh milk and heavy cream in every shop (and I could be sure that they're not spoiled when I open them at home).
Here it is a little different. To get decent and affordable milk for making cheese is not so easy. (Now I found a place but I have to pay 12BZ /gallon).
10 days ago I started and today was "the big day" - I took them out of my special fridge (not warmer than 60°F and not cooler than 56°F).
They look like edible mold cheese - and they taste like cheese... but unfortunately the milk had to less fat - so they taste like diet-cheese.
Next time I'll add heavy cream. But I'm so glad that it worked out. :)))))
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