Originally Posted by Brewing Clamper
The AHS mozz is definitely the harder "American" type. I've made it a couple of times but frankly I'm not that big of a fan. Mostly I use the kit ingredients to make softer cheeses now. I inadvertently made a brie-type cheese once by making a small round of soft cheese and forgetting it uncovered in the fridge. The outside formed a rind and the inside ripened really nicely!
i've made some very good cheese by making a chevre, then adding some mold from a storebought blue. all the taste of a great blue cheese, but with a smooth, creamy texture that was incredible.