H i all, I have been working in the food industry almost all of my professional life but have never actually made cheese myself until recently. My only attempts since were bocconcini and haloumi but they both turned out great. Now I am encouraged to try my hand on the next project which is yet to be determined . I miss all the european cheese I tried when living there ,Chaumes being the one I miss the most. One day I am hoping to make one but I have not yet found a recipe.The only equipment I have and currently use is what I had in my kitchen already and my largest pot only holds 1 gallon. Unfortunately I only really have time to make cheese one day a week but our household only consists of two more people and there is always some in the fridge.