> Overall learning the process was fun, and a cool thing to do, but if you want good cheese, well, find a good cheese store :)
Strongly seconded. Unless you have a full blown cheese cellar in which to store a hundred wheels and experiment over years, there's pretty much only one cheese that the average cook can make that would be cheaper and taste better than buying in a store (unless you're in Italy) and that would be burrata. Store bought burrata has a much bigger markup than other cheeses and the machine method they use to make it here in the US is inferior to the hand shredded version.
Strongly seconded. Unless you have a full blown cheese cellar in which to store a hundred wheels and experiment over years, there's pretty much only one cheese that the average cook can make that would be cheaper and taste better than buying in a store (unless you're in Italy) and that would be burrata. Store bought burrata has a much bigger markup than other cheeses and the machine method they use to make it here in the US is inferior to the hand shredded version.