- Owner of Casa Della Mozzarella, Carlo Carciotto, walks us through how he makes mozzarella.
- The shop makes 30,000 pounds of mozzarella each week.
- It has been open for 30 years and are known across New York for its cheese.
Professional cheese maker and owner of Casa Della Mozzarella, Carlo Carciotto, walks us through how he makes different types mozzarella. The shop makes 30,000 pounds of mozzarella each week. This includes mozzarella, bocconcini, scamorza, and burrata. The shop has been open for 30 years and are known across New York for its cheese.
