The first time I set out to make a gluten-free ricotta so my husband could partake, I was stunned by how easy it was. Since then I've successfully made several kinds of yogurt cheese, chevre, and mozzarella. These are all fresh, unbrined cheeses. I'm not yet ready to try real aged cheeses yet, but feta seems like a reasonable step toward more complex cheese making. And my goat milk supplier recently told me that her two current milkers are producing an astounding 4 gallons a week, so she can easily get me enough milk for cheese making! Still not sure I want to brine cheese for 30 days (so many things possible to go wrong in all that time), but if cheese prices keep going up I'll probably risk it.