This fresh cheese gets its spring and string from being worked like a dough as it’s made. Anney and Lauren dig into the science and history of mozzarella.

<p>This fresh cheese gets its spring and string from being worked like a dough as it&rsquo;s made. Anney and Lauren dig into the science and history of mozzarella.</p>

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Savor

The Mozzarella Episode Is a Bit of a Stretch

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/fd31aee4-d713-40d7-8798-ae5c00f87e9c/transcript

Advertisement