RecipeMuncher

I really didn’t think it was possible to get excited about mozzarella. An ashed chevre, a gooey vacherin or a wedge of pungent stilton. These are cheeses to get excited about, cheeses with soul, cheeses that will happily slap you round the cheeks, badmouth your siblings and shout obscenities on the way down. But mozzarella? It has always been something to melt onto a margarita or serve up with a few slices of tomato and some hastily torn basil leaves to create a half-arsed salad. It’s a chee (...)