Corona Cheese Mozzarella

We started Corona Cheese Mozzarella because we just really liked fresh cheese and realized there wasn't enough of it around our part of town. Our little setup is over at No. 40 on 4th Main Road, right in the 5th Cross of Abbayyappa Layout. If you know N. S. Palya in B.T.M 2nd Stage, you probably know where the narrow streets get a bit crowded during lunch. We spend most of our mornings working with milk and getting the mozzarella just right. It is a messy job sometimes with all the water and salt, but it is what we do. People come by the shop to pick up blocks for their pizzas or salads at home. We are not some huge factory with machines doing everything. Most of it is just us handling the curd and making sure it stretches like it should. The weather in Bangalore helps a bit, though some days it gets too hot and we have to adjust. We have been in this layout for a while now. Neighbors know us by the smell of fresh dairy in the air. It is a quiet enough spot until the delivery trucks show up. We just keep our heads down and focus on the cheese. There is always something to clean or a batch to check on. It is honest work and it keeps us busy from early morning until the sun goes down. We just want people to have decent cheese without a fuss.