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How to Make Di Palo's Mozzarella Slideshow

Working the Curds

Credit: © Maryse Chevriere

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Working the Curds

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“He’s working the curds till it’s one big, tender mass of curds,” explains Lou.  This step is really where experience pays off, as the right texture isn’t obvious to the untrained eye.  And let's not forget, that cheese demands a pair of weathered hands -- it's still about 160 degrees.

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