Mozzarella 101 Class at Touch OF Italy Wilmington

Our own Bill Wilson demonstrates the 2,500 year-old process of turning curd into Fior di Latte (cow's milk Mozzarella), Burrata, & Knots. See the curd heating process and the formation of Mozzarella in various shapes and consistencies. Taste older, southern wine; Montepulciano d'Abruzzo, Sicilian and pair Provolones olives and dry meats.