1 Comment

  1. Hi Richard,

    I’m glad you liked it. In Treviso, Italy, where I got the idea, it is seared in a hot pan with salt. Its called Formaggio Cotto (Cooked Cheese). It is the same process as making a hard cheese i.e. high temp. lots of rennet, fine cut, stir and scald which gives it the elastic nature. Mozzarella uses the same kind of curd which is stretched in hot water. So it could be used in a similar way.

    Cheers

    Bill

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