When I was growing up in a very Italian-influenced area in northern New Jersey, my grandpa would deliver fresh mozzarella to each of his children’s households every Sunday morning. On very lucky occasions, I’d visit his favorite little Italian market with him and get to watch the mozzarella be pulled by hand. Being able to recreate those memories at home today with my own family is so important to me. Although we don’t make mozzarella every Sunday, we do make it quite often. The key to creating the perfect creamy and smooth texture is the stretching and pulling – just make sure not to over stretch it, or you’ll end up with a tougher cheese better suited for melting than slicing for caprese.


Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.