Most dairies won't make cheese and unfortunately it's illegal to sell or give any dairy directly to the public and has been since the 80s.
You could try making your own mozzarella. There are recipes online for traditional, and also microwave & non microwave fresh mozzarella versions by Ricki Carroll (cheesemaking.com). It takes about 45 min & can be made with store bought milk. You need unchlorinated water as even a drop of chlorine will wreck your whole batch (distilled water works fine). You will need to find rennet & citric acid for use in the recipe. A pH tester is unnecessary.
Making bocconcini balls (I found a recipe online somewhere for the method of forming the balls...its easy as could be) and placing them in the salty brine for 12 hours makes a more pleasant cheese than a large ball. The saltiness seems to not reach the middle otherwise. If you leave the cheese in the brine too long, the cheese will get extremely salty, slimy and the enzymes will turn it into soup.
Here is your basic 30 minute recipe. It is good, as fresh as you can get, and if done right, gives squeak and good, stringy melting properties. You can make string cheese using this recipe as well...again, it's easy & rewarding.
https://cheesemaking.com/products/30-minute-mozzarella-recipe-no-microwave