Yes the cream separator is simply brilliant, but you will need about 8 to 10ltrs of milk to make the washing up worthwhile. It becomes a routine job, and as long as you mix a bit of milk back into the cream as soon as you finish (and before it goes into the fridge) it should stay pourable, but otherwise can turn solid/butter consistency.
I bought most of my cheese moulds from either goat nutrition (as well as the starters), but OH built the cheesepress ( a simple affair - I use gym weights for pressing). I do not sell any of my cheeses, so it's all working without the need for everything being stainless steel.
I do not use a pH meter, but probably should. A good one is quite expensive...
Are you planning on going commercial or just home produced?