I'm just getting into making cheese. So far I've make goat milk chèvre with herbs that was wonderful and queso fresco that taste similar to cottage cheese. I got my mini fridge today and get it set up for a cheese cave so now I can make some proper aged cheese. My first will be butterkäse, I'll probably make it in a day or two. It only has to mature for a month, so I won't have to be patient for long. The second will be gruyère. Its more complicated and take 4-6 months to mature. I've ever tasted it but its supposed to be good. I'd like to make gouda, havarti, tilsit and brie in the future.