I’m gonna have a go at adding pictures to this, I’m not sure if they need resizing so apologies if they appear giant!!! Hope this works.
  2 cheeses I made before I bought any cheese books basically just throwing stuff in a pan and hoping cheese appeared hehe. The other cheese was my last farmhouse cheddar before waxing (that one made from the book) and other pic is my homemade cheese press. I have M.E. so I often dont have the strength to be lifting the pan let alone weights, so twiddling the wing nuts is a much easier solution for me. I don’t know the exact weight being pressed down but it works very well. I just keep tightening as it slackens xxxx

They look very nice and professional LOL, nice pics thanks!

The second one has the caption “kefir cheese” What is this?  I make kefir, but it is a kind of gloopy sour yoghurt with translucent scoby grains in it.

Hi, there’s 2 ways to make kefir cheese, first is the drip dry method, put one day old kefir into muslin and drain for 24 hours, this produces a lemony flavoured white spreadable cheese, recipe in ‘Home Cheesmaking’ book the other method is to add the kefir yoghurt as a starter during cheesemaking. I can’t give you the exact recipe for this as I made it up myself, it can be pressed to look like a hard cheese but it has to be treated like a soft cheese and eaten within a week, I don’t think it ages well xxx

They look great. I have a recipe for a blue cheese from County Durham ... you want?

Any new ideas would be great !!