I make cheesey type things with my Jersey house cow's milk.
Curd cheese is easy and makes fabulous cheesecake, which BH loves. Given that we have the milk and he used to buy a lot of cheesecake, this is a real winner both in terms of taste and economically.
I love cottage cheese, used to buy a lot, at the moment don't really eat it as I have found it a lot of work to make. (I loved what I did make, just found it a lot of work.) However I am now gearing up a stage (just bought an electric cauldron so I can control the temperature of a larger quantity of milk / culture) and hopefully that will make all the rennetted cheese products easier.
I make a soft rennetted cheese when I've got enough curd cheese for his lordship's cheesecakes and some milk and time left over. Sometimes it's like feta and lovely in salads, sometimes it's more camembert-ish and good melted on toast. Sometimes BH likes it sometimes he doesn't. I nearly always do. This is pretty easy to make and, given that I have the milk, much cheaper than shop-bought. I hope that once I get my cauldron up and running I can control what type of soft cheese I am making more readily - get it a bit more judgement than luck!
I tried one hard cheese, had a lot of problems (some just getting called away at the wrong time sort of thing!) but even though it wasn't a good one, you could see that when I get it right it will be fabulous. It is a lot of work, however.
I made a rennetted buttermilk soft cheese and it is amazing. Adding a bit to the curd cheese also lifts a cheesecake to another level. I have a lot of buttermilk as I make all my own butter, so will now make this from time to time.
I have not found it easy to manage the level of cleanliness and the correct temperatures and humidity that are required, and keep the flies off what is draining or maturing in my small, out-dated jumble of a working farmhouse kitchen and larder. But I'll get there, one step at a time...
If I didn't have my own cow, I would only bother to make my own cheeses if I could get good raw (or at least minimally processed) milk locally. I haven't tried making cheeses with shop-bought homogenised stuff but really wouldn't expect it to be worth the effort.