I've made a few kinds. Cheddar went horribly wrong, but mozz is pretty easy, plus you get some bonus ricotta out of it. The one I want to make again, though, is parmesan. When I first cut into it I thought it had gone the way of the cheddar, and it smelled like the powdered stuff in mac and cheese. But it tasted AMAZING! I was sad to see it go. Mmmm... I want to try brie, but it seems kind of challenging and the culture is expensive to get from the store. I wonder sometimes if I couldn't just scrape some off of a store-bought rind.
