Article: THE POSSIBILITIES ENDLESS FOR HOMEMADE MOZZARELLA.(Living Today)

Byline: Vinod Chhabra Staff writer

Mozzarella: A couple of hundred times every week without fail, the name musically rolls off the tongue at Frank Bolognino's Roma Importing Co. here. Like the dedicated Dunkin Donuts knave, Bolognino goes to the back room just about every morning.

It's time to chop up the 43-pound bricks of whole milk that have been curdled with rennet. He begins massaging this tasteless farmer cheese in flowing, blistering-hot water.... "Yow, that hurts!" mutters the big guy, periodically plunging his hands into ice water.

Five minutes of this torture later the kneaded curds turn into an elastic, satiny dough.

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