Episode 173: Making More of Mozzarella

What’s the deal with mozzarella? Most people have a vague understanding of the popular cheese – but there’s more to it than you think. From burrata to stracciatella – this week’s 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 world’s 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, i’m going to do it.” –Rynn Caputo on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There are no comments yet.

Please log in to write the first comment.