![A cheesemaker pulls a big fold of mozzarella](https://culturecheesemag.com/wp-content/uploads/2014/02/workthecurd_featured.jpg)
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.
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.