Homemade ricotta, Camembert, Gouda and blue cheese, anyone?
Some local, at-home cheesemakers are taking made-from-scratch to the next level, including Mark Mason, a physician who specializes in occupational medicine with Concentra. He started exploring the world of cheesemaking a couple of years ago.
Fueled by his interest in kitchen microbiology, he’s made everything from Gouda to cheddar and Halloumi. The stinkier the cheese, the better, in Mason’s opinion.
“I’d been making beer, wine, kimchi, sauerkraut,” Mason says. “I like to add germs to food.”