Having long desired to create the perfect cheese, yet frustrated with the constant varying opinions of human artisanal cheese makers, The House Mouse looked to the next obvious experts for guidance. My own kind.
It is a known fact that mice are cheese conneseurs, so why not hire the best of the best to create America’s next artisanal cheese? The team is already hard at work discussing rennet, bacterium, milk choice, and aging process and while there have been a few minor nipping episodes, I do feel the process has gone rather well. Paws crossed for our first batch to be ready for tasting in 3-6 months…barring over sampling or rat infestation.
Happy Cheesy April Fools Day!
The House Mouse