Traced to southern Italy near Naples, mozzarella first appeared in the 16th century, when it was made from the fresh milk of water buffalos. Learn to make today’s versatile versions; perfecting taste and texture.
Presented by: Erik Cohen
Chef and Owner, A&S Fine Foods
Known to all as the Mozzarella Maestro, Erik takes the fine art of cheese-making and flavor-balancing to new levels. Having trained at fabled Johnson & Wales University, as owner and chef of A&S Fine Foods for more than 15 years, Erik is recognized for creating dishes that use carefully selected local fresh produce along with high-quality products and ingredients imported from Italy.