29 min listen
Episode 173: Making More of Mozzarella
FromCutting the Curd
ratings:
Length:
31 minutes
Released:
May 5, 2014
Format:
Podcast episode
Description
Whats the deal with mozzarella? Most people have a vague understanding of the popular cheese - but theres more to it than you think. From burrata to stracciatella - this weeks episode of Cutting the Curd is dedicated to mozzarella. New host Greg Blais welcomes Rynn Caputo of Caputo Brothers Creamery and Patrick Molinari of Eatlay to chat about the pulled curd we all love so much. Find out what people get right -- and wrong -- about mozarella on another great episode of the worlds best cheese radio show. This program was sponsored by Fairway Market. Mozzarella is the white zinfandel of the cheese world. [03:00] Our goal is to change the way mozzarella is used in this county and if I have to do it one bite at a time, im going to do it. --Rynn Caputo on Cutting the Curd
Released:
May 5, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 1: Nathalie Jordie, Jeanne Carpenter & Bill Schlinsog: Anne Saxelby speaks about National Dairy Month and Wisconsin Cheese with Jeanne Carpenter Author of the blog www.cheeseunderground.blogspot.com and Bill Schlinsog, a Veteran Cheese and Butter Grader for the Wisconsin State Department of Agriculture. by Cutting the Curd