i will try to re-do that post....
here are links to some cheese factories...
i like the curds they often sell....they call them "squeakers"
https://www.hilmarcheese.com/Home/
https://www.tillamook.com/cheese-factory/index.html
http://www.oakdalecheese.com/
http://www.rumianocheese.com/

also do not throw a-whey the whey....you can make a sweet cheese
from whey...just boil it down til the liquid is gone and you have
a product with lots of the milk sugar (lactose) in it...
which is like fudge or brown sugar....like Ski Queen

when hanging cheese to cure or age..make sure no flies can get to it.
i do not want to remember the maggoty cheese that i made once...yuck!

Rennet is from the lining of a calve's stomach (which requires the calf to die ) there are other forms of coagulant from sources such as herbal, vegetable, and cultures. Lady's Bedstraw or Gallium, mallow, nettles, thistle and even lemon juice or vinegar.

goat's milk is naturally homogenized...the cream is in suspension with the milk and does not rise to the top unless put into some sort of separator (centrifuge type deal)