I don't know exactly which website I use, but since I know what I want, I don't waste a bunch of time on ordering. Mainly, I get real rennet and cheesecloth. I may have used cheesemaking.com
You are correct. Absolutely clean is very, very important. I lost my cheese thermometer, so I use my beer thermometer.
I'm not too picky about the exact type, so I select hard or soft, and work the cheese that direction.
One year I did do bleu cheese type of cheese. It was the only one I actually used a recipe for, and bought stuff especially for.
/johnny
The junket rennet is especially good for cottage cheese. I also had a cream separator so I had cream to add it was delicious. I also used the Hansen’s rennet. Just depended on what I was making. Bleu cheese is evil! But hubby likes it too. Never made it. I have these cheesecloths that I used year after year, found them at a fabric store and could never find any others. Like an acetate type mesh that I could just put through the washing machine time after time and they came out looking the same. Plus the fabric never stuck to the curd. Those I will never get rid of.