Once formed, most cheeses are left alone.
Not fresh mozzarella.
It must be pressed…
and pulled… and coaxed…
and shaped by a hot bath and a strong hand…
until it floats like a soft pillow in a fresh milky pool.
Photographer Michael Harlan Turkell
Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/
