it's from New England Cheese Making and here's a link to the recipe and
buying the rennet you'll need. you couldn't get anything close to fresh mozz here back then and it was fun. it came out best with raw goat's milk or the raw cow's milk I was able to get from a friend. one gallon of the cow's milk would have 3 - 4" of cream on the top... awesome!
Sorrento's -- I try to go there only if desperate. They don't put prices on anything and
when you ask the price of something, they make it up at the time -- I've paid 3 different prices for the same item. And they aren't very nice - gruff and unfriendly... think it's time for them to retire?