The Oryana Coop in Traverse City had a nice feature on Sue & Boss Mouse:

Cheese, says Sue Kurta of Boss Mouse Cheese in Kingsley, “…is like wine; it’s full of terroir: a set of special characteristics that the geography and climate of a certain place play in agricultural food products. I produce my cheese one wheel at a time, completely by hand, and it tastes of the fertile soil and water of our rich, healthy land in this part of Michigan.”

Kurta, who ditched a corporate finance career in New York to return home to Michigan to start her business, makes about 100 pounds of cheese a week. She trained at workshops in Vermont and a long internship with experienced cheesemakers on a goat farm in Maine.

Except for the invaluable help she gets from her parents, Mike and Margaret, she is a one-woman operation, producing the cheese and selling at area farmers markets in addition to Oryana and other venues. She makes an Alpine style Montasio, Sweet Swiss, cloth-bound and aged Cheddar, plain and smoked Mozzarella, and a unique smoked butter, all from Moomers milk. She has an 8 x 12 foot aging cave, which has carefully controlled temperature and humidity.

Read on at Oryana or click the pic below.