Catch the Jiffy

First off, I pre-ordered the Nikon D800 this morning.  I am so excited.  The only downside is that I will have to wait at least another month and a half until I will get to hold my new baby.  This thing will be a beast.

You can pre-order your’s here!!  If you order, the camera will ship in mid-late August.

If you ever find yourself in the Campania Region of Italy, consider spending some time on the Amalfi Coast.  Specifically, Sorrento is an absolutely wonderful place to visit.  If you want a truly unique and awesome experience, make a reservation with Caseificio Michelangelo for a private tasting.  You can visit the website (linked just above) or call them at +39 338 21 42 766. Depending on your price range, this can be an inexpensive afternoon of education, fun, and most importantly, eating Mozzarella!! Ask for a group rate and call a few days in advance to ensure there is room.

We started in adjacent room, getting dressed out and hearing a little about the history of the factory.  After we were suited up, we headed to the factory floor.

A quick introduction and summary of the floor followed.  Quick tip for photographers: It is a bit humid in there so if you plan to bring a camera, make sure you let it equalize before you begin wiping off the lens.

Factories in Italy are permitted to use unpasteurized milk in their cheese making.  First, they fill up the very large vats with whole milk and add a small amount of whey to make the milk harden.  When it is done, the curdled milk is scooped out and drained over a cheese cloth.

Legend has it that Mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples…and soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale!

After more sitting and monitoring, adding salt, the curd is finally ready for combining and forming.  The cheese maker will stir and pulverize the curd until it sticks together.  Above you can see the “cheese” before it has come together into the beautiful mozzarella texture you see below.  When is it ready? “When it is as smooth as a baby’s butt” – and then he spanked it.

Melisa went first, making a perfect braided mozzarella formation!

I went next, and as you can see, my braid was sub par… In fact, the mozzarella man only gave me a 7.5 out of 10.  Both the girls got 10′s.  Go figure…

Finally, Rachel’s creation, another perfect formation.

Maybe the freshest mozzarella you will ever see…

This type of cheese is wrapped and left to sit for about a week, hardening and drying out.  The dried mozzarella is sold at all stores and markets in the Campania Region.  If you have never tasted it, imagine string cheese, but 100 times better.

All finished and ready to dry out.

A moment stolen from our guide Sara

The mozzarella man himself.

Group shot after the tour.

And finally the tasting.  These are all the different cheeses we were able to taste.  I love fresh ricotta, and this might have been the best ricotta I have ever eaten.

And finally, a parting shot with our guide.

Thanks for reading!!  I hope you enjoyed!