I’m Dan and just starting cheese making. I’ve made several feta, which are great but a little soft for my liking. I’ve made a cheddar that I maybe forgot the salt and it is a little brittle. I’ve got a Colby and a pepper Jack aging, can’t wait. I have a Camembert aging that seems a little hard, maybe just needs time. I’ll go through the forum and see if I can resolve my issues so far but may post a question if I can’t figure it out. Lots of fun so far.