How all this got started

I was visiting my mom in Southern AZ and we were watching Iron Chef America, the secret ingredient was cheese curd. One of the chefs pulled the curd into beautiful strings for mozzarella and then rolled it out into a thin sheet. My mom asked me, can you find me a sheet of mozzarella like that?
I looked everywhere. I couldn’t find a sheet, so I started looking for curds, fresh curds I could pull and stretch for myself. No luck there either. So, I did what any self-respecting chef would do. I learned how to make it myself.
However, finding the ingredients wasn’t as simple as I thought it would be. I didn’t yet know about Curd and Wine and no one else seemed to carry rennet.
I was finally directed to the right place, bought a kit, and failed miserably. Five times.
I went back to Curds and Wine, spoke with G, told her my problem, signed up for a class and bought animal rennet. She gave me a new recipe and since then, I have made fresh Mozzarella over and over again, in thirty minutes or less, that tastes so much better than anything you can buy in a store.
I finally did make my mom that sheet of mozzarella, I need to work on that. It broke when I tried to unroll it after cooling it off.
What this means of course, is that as a result of my mom’s request, I am totally and completely obsessed with cheese and the art of making it.

Leave a Reply