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Vito's mozzarella cheese-making facility.

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Uploaded by on Apr 11, 2008

Vito's Mozzarella cheese-making facility, where all his mozzarella, ricotta, premium, gourmet whey butter, scamorze (mozzarella hung in cheese cloth for two months in refrigeration to dry), trecce (braided mozzarella), nodini (small knots of mozzareela, maybe weighing an ounce and a quarter each, shown being made in this video. These are made only by special order.)

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  • Hi thanks for the video :) Would you be able to give us your curd recipe? Thankyou!

  • no-no -he did it right. you are suppose to put hot water in with the cheese so that it gets elastic. if you ever made the cheese you would know.

  • by putting boiling water in the curd the way you did you are totally burning the curd. Your fat loss in the pot proves it!!

  • pinguiinooo

  • I love mozzarella!!

  • vito  mi insegni a fare la cagliata? =)

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