I hope to begin making cheese this coming spring. But I don't know the FIRST thing about cheese making (I have made only vinegar cheese). We use a lot of colby and monteray jack cheese and some mozzerela. I'm not big on the sharp cheeses but my husband loves any kind of cheese! So, for a total beginner do you suggest a certain book? What about supplies? What are the basic supplies a total beginner needs (I DO have a big SS pot!)? Who is the best supplier for a beginner? How can I make my own buttermilk? What is "PlyBan" from the Colby cheese recipe post? And also, how do you maintain the room temperature/humidity when you age cheese? I had a great store room to age cheese in but we moved the hot water heater in there (NOT thinking!) and now it's warm. :/ What are other methods used in aging. Will I not be able to make cheese if I don't have a cool room to age it? I guess that's about it for now! Thanks!