Darnit, now I've gone and come up with another dumb question.
I understand the "basics" of making cheese -- milk, rennet, curdle, break curd, drain. However, how do I make different types of cheese? I've seen a few shows make homemade mozz, but what about other soft cheeses? I don't mean soft like Brie, but the stuff you buy in chunks and can shred.
I'm fortunate to live in the sticks, so while I don't have a Restaurant Depot down the street, I do have local milk producers. They will sell non-pasteurized milk labeled (for legal reasons) as "not for human consumption". My question is, from a restaurant standpoint, can I pasteurize my own milk (legally)? The purpose would be to use the lower heat, longer time and not end up with the end product that comes in gallon jugs (also not homogenized). I believe this should render a better cheese. Also, it would leave me the ability to source milk from other animals (sheep, buffalo, etc) to create a unique taste.
For the purpose of this discussion, my intent is to make and serve fresh cheese rather than to try to create aged cheeses (I don't have enough biology, chemistry, etc to attempt such things).
The most important requirement is that I make SAFE cheese.