clock menu more-arrow no yes mobile

Filed under:

Mozzarella Wire

The fresh mozzarella at Carroll Gardens' Caputo's Fine Foods is so popular that owner Frank Caputo has to make twenty pounds of it every two hours. Serious Eats takes a look inside the 39-year-old Italian institution and gets a step-by-step tutorial of the famous mozzarella making process. On making upwards of 600 pounds of the stuff each week, Caputo says, "I've been doing it over twenty five years, I don't even have to look any more." [Serious Eats]