For a year we have been making our own ricotta, but recently we have started making our own mozzarella in house. Reaching toward our goal of making everything ourselves we are now making fresh mozzarella, scamorza affumicata, a smoked and aged mozzarella, and we are attempting buratta, the softest and creamiest member of the mozzarella family.
Come taste!
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Buratta! My favorite. When will it be on the menu, and how will you serve it?
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