Guest guest Posted March 15, 2005 Report Share Posted March 15, 2005 Jenie, Good for you, you got ahead of us! I'm planning on having THE CHEESE GUY, aka, from the Uptown Lund's, come give us a workshop, demonstration and tasting of FRESH MOZERELLA. As such, The Cheese Guy makes fresh mozerella 5-6 days a week, every week at Lund's and his cheese is available for purchase (until it sells out). He doesn't like to ever use mozerella more than a day old for cooking or eating. We use his mozerella every week for Pizza Night and can vouch for the authenticity and flavor. is also a customer of Mom's and is excited about using fresh local milk for his " motz " . When he came over for a pre- demo a couple of weeks ago he told us that he can make the cheese, from the curd, in about one minute and it's very easy. He only needs his pan of hot water and a pan of cold water. Since the April 2nd event is fully booked with Lacto-Fermentation lectures and demos, I thought the May 5th session would be the CHEESE-MAKING event. If you can't wait that long go see The Cheese Guy now. It IS possible that we could have some fresh mozerella for sale on April Foods Day however. I'll check into that. Good luck with your cheese, Will Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2005 Report Share Posted March 16, 2005 If you spell it in Italian, it's actually spelled " Motz'-ah-RHELL'-ah! " Mottzza-Rhellaaa...Mottzza-Rhellaa...Mottzza-Rhellaaa... " They linger deliciously on every syllable like they are eating the cheese. Italian law requires you to use some hand gestures every time you say it too! S-l-o-w F-o-o-d. The CHEESE GUY has it all beat, he only calls it " MOTZ " Thanks for the sassy comment though! Will Quote Link to comment Share on other sites More sharing options...
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