Buffalo Mozzarella

A marvel of the stretched-curd technique, the curd is pulled in boiling water to align its protein fibers, trapping a massive amount of milky water (whey). Of absolute thermal fragility, it becomes rubbery and loses all its water if overcooked. Haute cuisine demands it raw (warmed to room temperature to release its lactic and animal aromas) or added at the very last second to a scorching pizza emerging from the oven.