Edible Grande Traverse feature on Boss Mouse Cheese
Sue at the market, photo by Gary L Howe
The winter edition 2013 edition of Edible Grande Traverse had a feature on Boss Mouse by Barb Tholin with photos by Gary L. Howe that begins:
“My main goal is to make really great cheese, the best cheese I can make,” says Sue Kurta, artisan cheesemaker and owner of Boss Mouse Cheese. As this name suggests, the business is small, though not timid like its namesake, but powerful. Like her cheese—in charge. Kurta is following her dream, and her passion for cheese seems to be moving this new little business bravely into the local market.
Boss Mouse Cheese is outside of Kingsley, on a centennial farm that Kurta bought from the Dean family three and a half years ago when she moved back to Michigan after 20 years away, in New York City. It was out there she discovered her new calling.
“I loved to cook, and took a cheesemaking course. The more I learned, the more it excited me. It can take you by surprise.” She took an unpaid leave of absence, went to a goat farm in Maine to apprentice, milked goats, made cheese, and was hooked.
Read on at Edible GT for much more including some really great photos!