DRPD

How does it melt? Can you make different ones, some that melt like mozzarella and some that are hard like parmesan?

Thanks for answering.

If I could ask another? Why just cow cheese? Is it really different to try to copy a goat or sheep cheese or is that just where you are starting?

I work in a winery, they're attracted to the smell of fermenting fruit but it is important for us to keep them out as they can carry acetobactors.

The best trap is apple cider vinegar mixed with a little soap. They'll be attracted to the vinegar but when they land in it the soap will prevent them from flying and they will drown.

For the cost point a wheel of parmesan regiano can cost thousands so it really depends on what they are trying to copy lol.