Imeretian cheese is a fresh cow’s milk cheese. Although it originated in the Imereti region, you can find it everywhere in Georgia, whether it’s homemade or bought at the market. This is the cheese traditionally used in Georgian cheese bread.
Making mozzarella can be tricky but when I found some buffalo's milk I was determined to give it a go. Using just citric acid and rennet to set the milk, I managed to eventually produce a small but perfectly-formed ball of mozzarella cheese.
Native Americans as well as the Scottish discovered that stinging nettle can be used instead of stomach enzymes to make an very herbal softer to semi-hard cheese like a feta or gouda. Coexist with stinging nettles and make cheese!
Feta is one of my favorite cheeses to make at home because it is so easy. Folks think you need goat or sheep’s milk for feta, but that's not the case. Cow’s milk makes lovely feta, you just need to add an enzyme called lipase for that piquant flavor.
Vegetable rennet is a natural enzyme that coagulates milk and separates the curds and whey when you are making cheese. The main ingredient for homemade vegetable rennet may be growing in your backyard or a forest nearby.