My friend Domenico is a great educator on Italian cheese. One recent night, he introduced me to some fabulous bufala mozzarella while teaching a class at Serafina restaurant, specifically exploring this wonderful Italian cheese. Made in Italy's Campania region, close...
I'm trying to make goatzzarella, a goat milk version of mozzarella. I had the curds set and whey , but it wasn't quite right in temperature. Still, I'll give this idea another run, with a good source for milk from Coach Farm.
Cheese - For me, it's one of the final frontiers in food processing, or just a good excuse to make my own. Last year on a whim, I bought a bottle of rennet at Murray's Cheese. A liquid that is extracted from the stomach lining of cows, sheeps or...
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