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.
I grew up on a farm in the countryside but now I live in London. I'm a turophile - I love cheese. But much as I would love to be a cheese connoisseur, I can only call myself a cheese fancier. I blog about discovering cheese. I try new and different cheeses. I post cheese recipes. I lurk about in cheese shops and markets and post arty shots. I unearth little-known fascinating cheese facts for your delectation and delight. I even make cheese and keep it in my filthy cellar.