Justylyn Alair - Fresh Made Mozzarella

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.

You will learn how to melt fresh mozzarella cheese curds in salted hot water and have a demonstration

in shaping your cheese into logs; perfect for a mozzarella and basil antipasti or the delicious bite size

ciliegine balls. After your fun, and not so labor-intensive class, you will get to take home your own

house-made mozzarella and ciliegine making sure to pair with your favorite southern Italian wine.