This weekend we scored some more fresh milk from
The Swiss Connection, so I made lots of cheese!
The first one was Mozzarella Curd Cheese, which is a new cheese from
Suzanne McMinn at Chickens in the Road. It's a nice change from regular pulled mozzarella, very easy to make, and quite delicious. Make this one with raw milk. Raw milk moz acts very different from moz made with store milk. It's much better.
Don't worry if you don't have lipase; it works just fine without it.
This cheese is great with a good olive oil and
dipping herbs, and rumor has it that it's great sliced on a sandwich and melted. Ours never lasts long enough to do that. If you try it, let me know how it turns out.
