There's something magical about the metamorphosis of creamy milk into a wheel of Camembert or a plump, glossy ball of mozzarella. Here are a few highlights from my cheese-making experience with Sydney-based McIntosh & Bowman cheesemongers.
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 Camembert Curds |  Camembert Molds |  The Makings of Mozzarella |  Making Mozzarella |
 Shaping Mozzarella |  Making Mozzarella Leaves |  Flattening Mozzarella |  Mozzarella Leaves |
 Burratta |
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