The Making of MOZZARELLA
DietEd Barillas November 6, 2012
By Ed Barillas- Staff Writer In Italy cheese makers would get 5 gallon buckets straight from the ocean and use it to brine their fresh mozzarella, they didn’t think it was bad, they didn’t have any problems with it and back then they didn’t have the sea contamination that... Read more
The Making of CHEESE
DietEd Barillas November 6, 2012
By Ed Barillas- Staff Writer Long ago a traveling Arab merchant was transporting milk in the stomach lining of sheep and as he traveled, the heat from the sun activated the enzymes in the lining (which is now known as rennin), which separate the whey, and curds and thus... Read more