{"id":30172,"date":"2017-04-14T10:03:43","date_gmt":"2017-04-14T14:03:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30172"},"modified":"2019-07-23T14:30:18","modified_gmt":"2019-07-23T18:30:18","slug":"making-mozzarella-eataly","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/","title":{"rendered":"Stretching Mozzarella at Eataly"},"content":{"rendered":"<p>Cheesemaker Gianlorenzo Galiano of <a href=\"https:\/\/www.eataly.com\/us_en\/stores\/boston\/\" target=\"_blank\" rel=\"noopener noreferrer\">Eataly Boston<\/a> took <strong>culture<\/strong>&nbsp;through the store&#8217;s entire mozz-making process step by step, from curd cutting, to stretching, to forming.<\/p>\n<p>Eataly Boston receives its curds from <a href=\"http:\/\/www.richeeses.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Narragansett Creamery<\/a> in Providence, R.I., and the cheesemakers here use up their supply rather quickly. &#8220;On a typical day here, we go through around 200 pounds of curd,&#8221; Galiano says. These curds are turned into mozzarella products\u2014which include everything from bite-size bocconcini to 3-pound logs\u2014that are both sold to customers and supplied to the various restaurants and food stations at Eataly Boston.&nbsp;<\/p>\n<p><center><iframe src=\"https:\/\/www.youtube.com\/embed\/kOQ9LPbZeDA\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/center>Music:&nbsp;<a href=\"http:\/\/www.bensound.com\/royalty-free-music\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www.bensound.com\/royalty-free-music<\/a><br \/>\nSpecial Thanks: Molly McDonough<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From cutting the curds to forming the fresh balls of cheese, learn how mozzarella is made at Eataly Boston<\/p>\n","protected":false},"author":85,"featured_media":30174,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[8],"tags":[14807,933,178,932,17378,1235,983,17379,15789,1758],"coauthors":[940],"class_list":["post-30172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-video","tag-alyssa-kim","tag-boston","tag-cheesemaking","tag-eataly","tag-gianlorenzo-galiano","tag-molly-mcdonough","tag-mozzarella","tag-narragansett-creamery","tag-providence","tag-rhode-island"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stretching Mozzarella at Eataly - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stretching Mozzarella at Eataly\" \/>\n<meta property=\"og:description\" content=\"From cutting the curds to forming the fresh balls of cheese, learn how mozzarella is made at Eataly Boston\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-04-14T14:03:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-23T18:30:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alyssa Kim\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alyssa Kim\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/\",\"name\":\"Stretching Mozzarella at Eataly - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg\",\"datePublished\":\"2017-04-14T14:03:43+00:00\",\"dateModified\":\"2019-07-23T18:30:18+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg\",\"width\":750,\"height\":368,\"caption\":\"Making mozzarella at Eataly Boston\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Video\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/video\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Stretching Mozzarella at Eataly\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America&#039;s magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e\",\"name\":\"Alyssa Kim\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg\",\"caption\":\"Alyssa Kim\"},\"description\":\"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Stretching Mozzarella at Eataly - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/","og_locale":"en_US","og_type":"article","og_title":"Stretching Mozzarella at Eataly","og_description":"From cutting the curds to forming the fresh balls of cheese, learn how mozzarella is made at Eataly Boston","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-04-14T14:03:43+00:00","article_modified_time":"2019-07-23T18:30:18+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg","type":"image\/jpeg"}],"author":"Alyssa Kim","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Alyssa Kim","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/","name":"Stretching Mozzarella at Eataly - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg","datePublished":"2017-04-14T14:03:43+00:00","dateModified":"2019-07-23T18:30:18+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/Eatalymozz_feature.jpg","width":750,"height":368,"caption":"Making mozzarella at Eataly Boston"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-mozzarella-eataly\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Video","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/video\/"},{"@type":"ListItem","position":3,"name":"Stretching Mozzarella at Eataly"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America&#039;s magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/3d0f46d40c9d1fdd1405ab7c76bc178e","name":"Alyssa Kim","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/147ff501c1da04994896c3d2cd8c904e","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/10368310_10100947003803605_5735080190250376679_o-1-96x96.jpg","caption":"Alyssa Kim"},"description":"Alyssa is culture's former Web Editor. Raised in Mass., she's excited to be back in her home state after six years of working in journalism and TV production in NYC.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alyssa-kim\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/85"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=30172"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/30172\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/30174"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=30172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=30172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=30172"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=30172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}