So I am wanting to open a Pizza Restaurant and bar. I have been researching and have taken a class on making mozzarella cheese. It seems an easy enough venture, so I was wondering why it seems that no one does it. Is fresh mozzarella not appropriate for Pizza? I feel like as long as you start with a full fat milk that it should melt properly.
So I was wondering, beyond the obvious fact that it takes some time to make fresh mozz, are there any other reasons it is not more commonplace?
The first thing that came to mind is that it may just be more expensive to make your own. If this is the case, is it due to the cost of labor, or is it just that the amount of cheese/gallon of milk just isn't near competitive with what you could get from a mass producer.
Is anyone currently doing this in their restaurant, and if so, have there been major hurdles?