At Capella Cheese shop in Atlanta, mozzarella is made fresh daily. Brittany Billups places curds in a bucket before dousing them in 190-degree Fahrenheit water. She swishes the curds around with salt ...

Fresh mozzarella, those globes of glistening, pillowy cheese, is as delectable eaten on its own (as part of a cheesy midnight snack, perhaps?), tossed onto a charcuterie board, on a pizza pie, in a ...

Creamy smooth, buttery rich and as fresh as a chilled glass of milk, the varying forms of fresh mozzarella are one of life’s greatest joys. I’m not referring to the factory-made, plastic-wrapped ...

You don’t need an expensive new piece of equipment, or an obscure ingredient you have to hunt for. You just need a fresh way of preparing an old favorite. In "One Way," we’ll revisit classic ...

Crispy mozzarella balls, hot from the air fryer, with a melted core, simply speak for themselves. What more is there to say? Take a look at the recipe, then you’ll know what to do today: Make probably ...

It's the ingredient that elevates caprese salad to a creamy masterpiece, helps pizza achieve all its ooey-gooey glory, and satisfies that much-anticipated cheese pull from a certain breaded appetizer.

If you’ve ever wandered into the cheese section with the innocent intent of “just picking up some mozzarella,” you know it’s not that simple. What was once a single white orb in plastic wrap is now an ...

Sunday night, Dec. 28, Otto’s Cheese Shop hosted connoisseurs for an evening full of cheese pulls as they crafted their own ...