Cheese if you are doing more than a Block at a time you should pick one type or have separate kitchens as cross contamination of mould is nasty and you can never clean that good. Soft cheeses are some of the toughest to make, hard cheese takes time to age to bring out flavour.
We have 3 local artisan cheese makers, it’s simpler to trade them full raw milk for cheese. All of them have won medals for thier cheeses, super lucky to have them close. They put on workshops and I have gone over to see hands on how it’s made. The cheese cellars are giant root cellars with humidity controls and a ton of mould spores from the cheese type they make.
My favorite cheese from them is a blue/brie cheese mix, mixing the two moulds is a pain so they start with blue cheese mould let it ripen for 21 days then hot water sterilize the cheese add fresh curd then inoculate with white mould and let it sit for 21 more days. Tasty but beyond anything we want to try so we trade instead.
The circle food growing book is a good read we implement some of it, there is a good additional book it is a book about sold deficencies and how to use plants to diagnose and repair the soil.
If anyone is looking for a good read I just finished forbidden archeology by Cremo it’s is a book you can’t rush as it takes alot to mentally sort and rearrange what most think are absolute facts concerning archeology.