Mozzarella ( and why I hate making it)

Stretching Mozzarella
Former Appleton Creamery apprentice Jillian Fletcher having fun in the creamery.

It’s a beloved cheese by so many, and I like it too, but  I hate to make it. Too darn hot. This is amusing because I’m always cold. Go figure. It should be a winter cheese when we all need a warm-up here in New England.

When COVID -19 danger has passed, I’ll be offering workshops on how to make this widely used and well loved cheese.

Here’s a little background on Mozzarella from  the oracle ( but certainly no cheese expert) Wikipedia:

“Mozzarella, recognised as a Specialità Tradizionale Garantita (STG) since 1996,[8] is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) diameter. It is soaked in salt water (brine) or whey, and other times citric acid is added and it is partly dried (desiccated), its structure being more compact. In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.”



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