Originally Posted by Cary Grant
Just fresh buffalo mozz... because mozz eaten day of is best...
I'm exploring a business idea around artisan cheeses...
Where do you live? If new england send me a PM with info and i'd like to hear more about the idea and plans
I have not made it yet though i think i will in the future. I have talked to many who have made stuff like ricotta, fresh mozz, fresh chevre, fromage blanc, and a young cheddar. I am interested in it though and i have talked to some local cheesemakers about it and might in a few months.
On a related note, a friend of mine makes her own kombucha and is getting pretty good. She asked a big time local maker for some tips and should be better soon. That's kind of cool as well if someone is interested. Easy and very enjoyable