CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: g8shot1 on July 05, 2013, 02:51:34 PM
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Now and then when we make mozzarella....
(http://www.jmd.org/cheese/IMG_0561.JPG)
While still warm we'll use a rolling pin and roll some out, add something and roll it up, wrap tightly with saran and refrigerate. After it sets up, slice and add a stripe of reduced balsamic. We went a bit overboard with prosciutto, basil and sun-dried tomato.
(http://www.jmd.org/cheese/IMG_0692.JPG)