Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location changes when that cheese is made in a new location.
Mozzarella is one of God's greatest creations. I recently spent some time with Chef Giulio Adriani from Forcella and watched him make mozzarella from scratch. This is his best outline of how to do it.
With our traditional Friday night wine and appetizer night approaching, I wanted to make something new and fun yet easy and flavorful. I wanted to lighten up our assortment of appetizers. The idea of marinating little mozzarella balls just popped in my head.
You probably know Caprese salad -- the classic Italian antipasti of sliced tomatoes layered with sliced mozzarella and basil, then drizzled with olive...
Wonderfully squishy on the inside, fresh and milking tasting, this cheese comes close to what you'd eat in Italy.
Winemaker Rudy Marchesi has crafted his life around a world devoted to food. He has carved out a communal "little five acre food oasis" he calls home.
We at Food52.com asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done!
Fresh ricotta is delicious on bread, in cannoli, lasagna, on veggies, or as part of an antipasto platter -- wherever a creamy, cheesy addition would be good.
When I lived in New York, I tended to spend about twice as much at Murray's each year as I did at every supermarket combined.
At least once or twice a week, I go food shopping. While you might imagine me pushing a cart through the aisles of a grocery store, these weekly trips actually take place in my dining hall.
There are things that you can miss for many years and not know it. Some that come to mind are great sex, true love, self-esteem and real mozzarella. T...
With our step-by-step how-to and a little practice, you can have fresh handmade mozzarella in about 20 minutes. Or just sit back and learn how it got from a massive curd into your Caprese salad.
The seductive voice with the lilting Italian accent was unmistakable -- my dear friend was calling to tell me about an amazing mozzarella bar that had just opened in Century City.
For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each w...
ROME — Makers of Italy's prized buffalo mozzarella took out full-page ads in Italian newspapers Friday assuring consumers the cheese was safe af...
