I looked at The Cheese Bible and got fascinated by the whole idea of making cheese. I thought about getting a starter kit, but then decided I didn't need any more obsessions. The buttermilk/heav cream thing...that used to work for me. But ultrapasteurized cream just won't do it. The amateur cook across the street made some recently with fresh cream from the dairy (we're lucky enough to have milkmen still) and he said it worked fine. This is a guy who subscribes to Saveur, among others, and duplicates the stuff he sees in there. It's a riot.