A word to the wise: DIY cheese making may not be suitable for those opposed to a chaotic, crud-crusted kitchen. By the end of my first foray into homemade fromage, the burnt curd on my stovetop resembled footage of Apollo 11’s moon landing, but beholding the log of mozzarella on my chopping board felt like a giant leap for ethical cheese. I’d long since returned my local library’s copy of Barbara Kingsolver’s Animal, Vegetable, Miracle , but I’d retained the precious memories of her family’s









