I have a mozzarella baby
I just went to a fabulous mozzarella cheese making workshop a friend hosted for her birthday at A&S Pork in Park Slope and now have a very fresh loaf of mozzarella cheese in my fridge. I need help - what should I do with this incredible mozzarella? The problem is that I think of mozzarella as more of a summer cheese -- it pairs so well with tomatoes and eggplant, which are far from in season now. What are good uses for mozzarella this time of year? My only ideas are a pizza, or just eating it on bread with olive oil. I'd love your suggestions!
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