Cheesemaking update

It seems like all those cheeses I made a while back are coming of age all at the same time.  We've been fortunate to be able to eat homemade cheese for a while now.  I need to start making more, though.  Here's the status so far:

Cheese	Taste
1st Cottage Cheese	Soft, good creamy flavor
2nd Cottage Cheese	Firmer, flavor not as cheesy - preferred first recipe
Feta	Fabulous, need to make more
Jack	1st hard cheese I made, turned out very dry
Stirred Curd Cheddar	Sharp cheddar flavor
Farmhouse Cheddar	Much more like what I think Cheddar should taste like
Edam Boule	Sharp like a Cheddar, melted wonderfully Top got a little moldy because of the crevices, but I just cut that off.
Haloumi	One of my favorites so far
Fresh Mozzarella	Tried lipase powder - gross Without, wonderful, but doesn't melt like store bought since it's fresh. Have to eat it right away for best flavor.
Parmesan	I didn't oil it early enough, and it dried out.
Manchego	Also a little too dry and tough.  I think I need to increase amount to age properly
Gouda	Pretty good.  Kind of tasted like a cheddar.  Still a little to wet inside though.
Yogurt	Super easy, and self-sustaining, just use leftover yogurt to make next batch. MUCH better than store bought
Cotija	Another of my favorites.  Like a Mexican mozzarella, it pairs nicely with cumin dishes
Still to come
Havarti	Made a big wheel.  It is f-a-b-u-l-o-u-s!  5 days to age for more even flavor, or eat immediately.
Brick cheese	used a too big mold, but still might be ok
Montasio	Looking good
Gruyere	Hopefully not too dried out

Wow, I've been busy!

Neck Update

I think I have altered my lifestyle, and the meds are helping so that I am mostly not in pain when I stay in the right positions.  I am able to sit in a particular chair now, but mostly I still stand up.  I also got 3 MRIs the other day and will find out the results next week.