Good luck on your cheese making plans.
The secret to a good Swiss is probably the proprionic bacteria and the temperature after pressing. Most of my failures have still tasted good, add some caraway seeds boiled in water for a fun specialty cheese.
Stilton is a challenge, keeping it moist and creamy (with some cream added to the milk for extra fat), yet not having it “melt” on you.
Provolone should be a slam dunk.
Ambitious, but a fun agenda!
I’m doing cheddar and blue this weekend after doing gouda and camembert last weekend.
Finally the weather is wintery and conducive to cheese making. Plus, I was inspired by a day-long visit to a local artisanal cheese maker.