The best mozzarella for cooking at high temperatures is low-moisture. Cheese is composed of protein, fat, water, and acid ...

As far as the mozzarella, it will offer a cheesy, tangy profile while the Parmigiano offers a nutty balance to the mixture.

produce some of the best buffalo mozzarella. “This is a fresh cheese that needs to be eaten quickly – it’s made by warming and stretching the curd, moulding it into balls and storing it in ...

The making, stirring, and braiding of mozzarella could be considered a fine art in the cheese making production. To see first hand how it is made, we went to Caseificio Andriese cheese factory in ...

You’re more likely to find buffalo mozzarella from good delis or cheese shops and also look out for small mozzarella balls called ‘bocconcini’ which are sold in tubs. Mozzarella is too soft ...

Stirring the cheese curds in the pot ... Time to stretch the mozzarella. The mozzarella is best served within three hours. “During downtime it can be refrigerated but keeping it longer than ...