I’m embarrassed that it’s been 2 months since last I posted. Shameful! But to be fair, I’ve been very busy at work and I started taking a chemistry class because I’m thinking it might be time to get my masters in Food Science. But, I’m still working things out and it’s a bore, so I’ll spare you the details.
I’m not sure if I’ve ever mentioned Claudio’s balls to you before, so sorry if this is old news. I think mozzarella cheese is ok at best and I wouldn’t typically nosh on a hunk of mozzarella if given other choices…that is until I tried a mozzarella ball from Claudio’s from the Italian Market section of Philly (is that it’s own section? I’ll say yes). This mozzarella changed my world! It is perfectly buttery and salty yet mild in flavor and the texture is almost that of farmers cheese; so fresh, soft and velvety that I could eat it for days just as is. The best part is that you can watch them make it right in the shop. Claudio will instruct you to eat it at room temperature and eat it that day; he’s the expert and I do what he says — he hasn’t steered me wrong yet.
