Accidental Cheese

For some reason that I still can’t quite figure out, the milk had separated into curds and whey, and when I stirred it the curds stretched and came together to form a mozzarella-like ball. I was curious so I pulled it out of the pot with a slotted spoon and tasted it. To my surprise and delight, it was good, very fresh and milky.-Jennifer Hess

Wow. Is this emergent cheese? Or spontaneous cheese? Did she inadvertently reach ideal cheese making conditions, or did this cheese spring forth despite a hostile environment? What a cool experience!