What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
'cheese curds' on Serious Eats
Cheese curds are tricky little guys. While they might be all squeaky and salty when fresh, they can easily turn to rubber if too cold or melt into goo when warmed. What to do?
If any one dish symbolizes the glory and versatility of summer tomatoes, I'd place my vote with panzanella. The Italian classic needs nothing more than some stale bread, a few pantry staples, and a load of tomatoes to make an incredible dish, even if it's not much of a meal. But could it stand up on its own? I looked to cheese curds for the answer.
Making mozzarella at home is ridiculously easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into pliable strands. Like pulling bread dough, the point is to manipulate it just enough to improve elasticity, but not so much as to toughen the thing.