5 years of cheese manufacturing plant experience from the 60’s.  Started new hobby “Cheese from the Kitchen” on New Year’s Eve.  Have made Buttermilk, 3-Paneer (Thyne, Cranberry, Blk Olive), Farmhouse Cheddar, 2-Traditional Cheddar, and Colby. 
These are items I know the family will eat.  Headed for Baby Swiss (Family Favorite). Will spend the next couple months building inventory with some experiments along the way.

Enjoy reading your experiences on this foreum and on CF.  Will contribute as I have something to add to the conversation along with my questions.

Glad to have you aboard.  Your professional experience may be a plus to us all.  It does sound like you’ve been busy in the kitchen since the first of the year.  I envy the available time.  I’ve probably only made 4 cheeses since then.  Keep us posted and we’ll attempt to do the same.

Welcome !!
Be happy to hear about your experiences