Mozzarella Cheese, im starting one more project with a team of @lab.3680 in Hita. Collaborate with local dairy farm to make this new experiment. Is not easy to handled mozzarella cheese when need to cut (Mozzatura) for the strong temperature, but really enjoy the procedure and experiment to create a proper natural acidity with fresh milk yogurt & calculate the ripening of the rennet. Is really not easy but satisfied with the result 100% handmade. Stay tuned guys another few week to have a final result!! . . . #chefsalvatorecuomo #handmadecheese #handmademozzarella #madeinkyushu #mozzarella #mozzarellacheese #100percentnatural #farmerschef #mozzarecheese #farmerproduct #localgastronomy #oitagastronomy #hitacity #lab3680 (presso Hita, Oita) https://www.instagram.com/p/Cb2U6C8r01K/?utm_medium=tumblr
