When it comes to cheese ... Lyndhurst's mozzarella maven You have to start with a curd. "It's all about the butterfat," he said. Milk contains a protein called casein and when you add an acid ...
How you cut the cheese (no euphemism intended) can also make a difference. Because thicker slices of mozzarella have more moisture than their skimpy counterparts, thin-sliced pieces are best ...