CheeseForum.org » 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

Title: Pinwheels for the 4th
Post by: g8shot1 on July 05, 2013, 02:51:34 PM

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)