maybe you don't like because I think that cheesemaker start by making the cheese that loves to eat
I agree! I started with Gouda which I love. After making five, it's time to move to the next challenge. With your "slow food" recipe for mozzarella, I would like to try it. However, I really have never tasted a mozzarella that I actually "liked". Does anyone know of an excellently flavoured reference mozzarella that I can use as a basis to strive towards?