Mozzarella isn't just a fun word to say (with an Italian accent, gesturing with your hands), it also brings up images of stringy, stretchy, melted cheese, usually alongside pizza or lasagna. Though ...

When it comes to cheese for pizza, the home cook might be content with some shredded Polly O. But the new generation of pizza makers use fresh mozzarella — once saved for specialty pies like ...

Wisconsin is known for cheese, but unless you’ve been there or anywhere in the Upper Midwest, you probably have not had the sinful pleasure of eating fried cheese curds. These hot little numbers are ...

1. Cut the cold mozzarella curds into small cubes. 2. Place the cut curd in a large heatproof bowl and cover them with enough warm water to gently warm the curd. 3. Let stand for a few minutes until ...

In a quiet mountain village, mozzarella cheese is still made the traditional way using fresh milk and simple tools. The process has been passed down through generations and produces incredibly fresh ...

Add whole milk to a pot at medium heat. Let it come up to 88 degrees Fahrenheit, stirring occasionally. While it is warming up, add 1 1/2 teaspoons of citric acid to the milk. The citric acid will ...

Claudia Lucero, author of "One-Hour Cheese", stopped by to show how delicious it can be to pair summer fruit with some of her homemade one-hour cheese! You'll find Claudia's recipe for Mozzarella ...