I'm loving it too, even though I haven't been at it for as long as you
I just wish I had started ages ago but for some reason I had this idea in my head that cheesemaking was very complicated. Now I'm starting to realise that that's only part of the picture - yes it's complicated because there seem to be so many factors that influence the final product, but no it's not complicated really because it is essentially turning milk into cheese by setting the milk, cutting the curds and allowing those curds to knit together in a setting and maturing process. Or am I being too simplistic?
My first experience was a Romano workshop and I have had one day of trying to replicate what I learnt in the class [with my cheesemaking buddy which I think makes a big difference] and then I did another class and learnt Triple Cream Brie, Swiss and Raclette. Given that I am very much a strong flavoured cheese person this has worked well for me and we are trying to replicate most of these. Then, of course, we become a little adventurous and last week we tried to make a blue and white cheese [we are working with the Neil and Carole Willman book as well as the notes from the classes]. The biggest problem so far seems to be that a lot of the cheeses take so long to mature that you don't know if what you are doing is OK for quite a while after you have done them.
What's Panir? Did you like the fetta? Where do you get your recipes from?