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For me, it’s access to cheese. There’s no one that sells cheese that isn’t queso fresco in my neighborhood and I can’t (don’t want to) use it for pizzas or pastas.
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this post was submitted on 12 Feb 2026
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AskBeehaw
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fresh mozzarella is not super hard to make. Rennet might be the difficult part. But I do suggest taking on the dough and cheese on the home front if nothing locally is better. They are a minor pain to learn but worth it.
I’ve made it before, and it is easy. The problem is milk in that quantity is pricy