Mozzarella originated in southern Italy as far back as the first century A.D. when Roman monks in the

Province of Caserta offered bread and cheese called “mozz” to worshippers during their annual

pilgrimage. Mozzarella is commonly made from buffalo milk in Italy along with sheep and the more

universal, cow’s milk. It is featured in many of your favorite local restaurants especially during the

warmer months where you will see “Mozzarella di Bufala”, “Burrata”, or “Stracciatella” on menus.

Always a crowd favorite, learn how to knead, hand pull, and shape fresh mozzarella from start to finish.