don't try to hold hot-it'll turn to glue. take it 2/3 of the way, spread on a sheet to cool. reaheat and finish with stock, crab, whatever else you are going to toss in there, serve.
Don't hold hot, you will regret it.
start with a buffalo...seriously, it's pretty easy. Check out new england cheesemaking-they are way over priced but will give you a start.
You need good, fresh milk, rennet, salt and a pair of gloves(unless you can dip your mitts into...