Mozzarella 101 Class at Touch OF Italy Rehoboth DE

Our own Bill Wilson demonstrates the 2,500 year-old process of turning curd into Fior di Latte (cow's milk Mozzarella), Burrata, and 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.