As the owner of Casa Della Mozarella, a world-famous Italian deli on New York City’s Arthur Avenue, Orazio Carciotto has been making mozzarella for over 30 years. During that time, Orazio has learned that mastering the flavor and texture of this silky smooth cheese requires a deft (and burn-resistant) hand and a mastery of milk curd chemistry. Now, he bestows the tricks of his trade upon you!
Credits
Produced by Luke Groskin
Music by Audio Network
Production Assistance and Cheese Slicing by Rachel Bouton
Additional Video by Xochitl Garcia
Related Links
Meet the Producer
About Luke Groskin
@lgroskinLuke Groskin is Science Friday’s video producer. He’s on a mission to make you love spiders and other odd creatures.