Here's some info that I got on that subject for future reference (I've not done any). Two different parties. One with labels not covered, and the second has the option of having the labels covered (this one sounds really interesting). Party One Lay a table with eight to 12 cheeses, at least three different wines, bread, crackers and fruit accompaniments, and perhaps a bowl of olives or some nuts in the shell for guests to crack. For a more formal tasting with real cheese lovers, make individual tasting plates and serve two or three courses of cheese with selected wines and accompaniments; for instance, you could start with a selection of cow's and goat's milk soft and semisoft cheeses, strawberries or peach slices and a baguette with a dry white or light-bodied red wine. Follow with an interesting array of aged firm and hard cheeses, dried figs and apricots, and hearty rye bread, accompanied by a full-bodied red wine. Then serve a plate of blue cheeses, pear slices, walnut bread and a glass of port. Finish with a dessert of Medjool dates accompanied by a fresh cheese, such as mascarpone. ******************** Party Two Cheese Party Forget serving cheese as a simple hors doeuvres  this culinary delight makes an exquisite entrée at any party. Read on for ideas and tips on how to make your cheese party a crowd pleaser. Invitation Ideas For the perfect cheesy invite, cut yellow card stock into a triangular shape. Using a hole punch, make several holes in the slice of cheese, so it resembles Swiss cheese. A cheese party is perfect at cocktail hour or later. Decorations Keep the décor simple, yet elegant, taking inspiration from a European vineyard. YouÂll want the wine and cheese to be the highlight, so use white linen on the tables and accent with red, burgundy, green (use dried grape vines and a variety of washed grapes as a centerpiece) and silver or gold (think napkins, napkin rings, wine glass charms and coasters). If you live in a home with several rooms available for the party, decorate each room with by theme (France, Italy, England) and serve corresponding wine and cheese in each area. Label each cheese with a ceramic or metallic label, or to improvise, use "Hello my Name is" stickers (stick two together on either side of a toothpick). If youÂre serving a variety of cheese from various countries, try a miniature toothpick flag for each cheeseÂs origin and handwrite the name of the cheese on the flag. Playlist Ideas Match your music to your menu by playing music from the countries of the cheese you select. For inspiration, try these: French: Serge Gainsbourg, Air, St. Germain-des-pres-Café collection, Amelie soundtrack British: Coldplay, Franz Ferdinand, KT Tunstall, James Blunt, Kate Bush Italian: Andrea Bocelli, theme from Life is Beautiful, La Dolce Vita soundtrack, Il Postino soundtrack Canadian: Sarah McLachlan, Sarah Harmer, Daniel Powter, Chantal Kreviazuk, Ron Sexsmith, David Usher, Shania Twain, Our Lady Peace, Melissa OÂNeil, Barenaked Ladies or Sloan Cocktail/Menu Ideas Cheese plate: A gourmet cheese plate will impress guests and let them mingle as they try a variety of cheeses (set each cheese at a different table or room). Select five types of cheeses  and just adjust the quanity of each depending on the number of guests. Try to choose at least one type of cheese from each category (ripe, semi-soft, semi-hard, hard, blue) and type (cow, sheep, goat). Tip: Let cheese sit at room temperature at least an hour before serving (unwrap from plastic or paper first) and serve cheese whole, allowing guests to cut their own piece. Beverages: For a sensational experience, pair each cheese with a complementary wine. For example, match soft cheese with champagne or white wine, blue cheese with port, hard cheese with fuller-bodied reds. Tip: the more pungent the cheese, the sweeter the wine should be. Try to match the region of cheese with a similar wine (ie Italian Amarone with Parmigiano-Reggiano or an Ontario wine with Thunder BayÂs Thunder Oak, an artisanal gouda). For a non-alcoholic option, serve apple cider or low-acidity tea (avoid fruit teas), both of which can be served hot or chilled. Cheese fondue: In addition to the cheese plate, set out a cheese fondue [link to Foodtv.ca recipe] using a medium-sharp cheese (such as English cheddar). Arrange fondue spears or long wooden spears to dip artisanal bread, crudités (pickles, baby carrots, mushrooms, picked cauliflower), cubed ham and fingerling potatoes. Dessert Cheesecake makes a thematic end to a savoury meal by adding a touch of sweet. Try Mocha Cheesecake or Philadelphia Lemon Bumbleberry Cheesecake for a twist on the traditional, or, to give guests variety, make miniature cheesecakes (in mini muffin pans), and set out bowls of toppings (blueberry, strawberry and cherry sauces) for guests to create their own concoctions. Party Activities To get guests in the spirit of all things cheesy, test your guests knowledge by not labeling the cheese and having them guess the variety or each, or make a playlist on your iPod of cheesy 90s musicians (Kenny G, anyone?) and have guests guess the artist. Favour Ideas Tie pretty fabric ribbons in a variety of wine-and-cheese inspired colours (think merlot, silver, gold, dark green) around an assortment ornate cheese knives and place them in a wire basket so each guest can help themselves to one when they leave.

"How long did you do the cure/aging Jim?" Hmm. That's a somewhat embarrassing question. Most of it was deemed inedible and was discarded at a young age, but in my fridge there is a rock hard small wheel that is several years old. "Did you purchase a press or cobble one together?" I bought a cylindrical stainless steel container from a cooking supply store and drilled a lot of holes in it with a 1/8" drill. I cut a circle from a polyethylene cutting board to fit inside the cylinder and apply pressure. I weighted this down on top of the cheese. I have a screw mechanism for building a real press, but haven't gotten around to it. Might have to build a wood fired, outdoor pizza oven first. :-) "I haven't checked the health food store to buy milk...but wished that I had a dairy available for sure." Cheese works out to be as expensive as the milk at retail price used to make it. I understand that using dehydrated milk will work and reduce the cost. Haven't done that yet. Best would be to buy milk at the farm if you can. It takes a lot of milk to make a little cheese. It's not surprising that Jessy and I cited the same source for supplies. That company dominates the cheese making hobby. They have lots of information and every supply you could want. Jim

I'm not familiar with dry cottage cheese, but I have the same trouble trying to find fresh hoop cheese nowadays. If the results of the "dry" cottage cheese making are too wet, you might consider pressing the cheese. You could also make a sieve frame with wood and mesh (or buy stretcher bars from an art supply, or even a premade screen printing screen), and prop it up over a big tray or pan so that you can spread your curds way out. If you can make this all fit in the fridge, so much the better, so you can drain and age the curds for a long time. If your fridge uses an evaporator to defrost itself, so much the better. :) You might also ask Jim at New England Cheesemaking Supply Company (cheesemaking.com). The recipe Sleevendog linked is adapted from them, but he might know more about getting it to be what you want.

Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa