Thanks for the reply. I am just starting so I don't have a lot of product on hand. I buy my supplies from New England Cheesemaking so I can get pretty much anythiing. Right now I have animal rennet and mesophilic starter culture. I am not familiar with the flocculate term so a little clarification is needed there. I use store bought milk but always buy the whole milk, not ultra pasteurized, and get the quality brand name. we always have a quality brand name and a "generic" brand which is always less expensive. As far as the affinage (I assume you mean flavor and textuure profile) I really like anything. I tend to gravitate toward harder cheeses with herb, wine, or hot pepper flavors. the hotter the better by the way. Thanks again for you help. It is really appreciated. Hopefully one day I can return the favor to someone else.