I'm Molly and I'm Matthew and this is spilled milk the show where we cook something delicious

eat it all and eat a lot of cheese and today we're talking about mozzarella that's right

we are talking about both low moisture mozzarella which is also the kind of use for grading

or shredding sure and we're talking about fresh mozzarella are we talking about no moisture

mozzarella that's just like a fine powder I bet that exists there's like mozzarella like

dusting powder I think for dusting your furniture for oh yeah like dusting dusting powder

like Amelia Videlia would you yes that's that is literally the only context in which I've

ever heard the term dusting found I remember an adult in my life who I will not name

okay who worked for a very wealthy person and for Christmas one year what she was given

by this person was some sort of scented dusting powder and she was like why

city president want that thanks a lot Robert De Niro yeah anyway I think many of us in

the US think of mozzarella primarily in the low moisture form the grading form but in Italy

and Europe and I don't know maybe elsewhere in the world mozzarella is sort of first and

foremost the fresh stuff yeah although I mean like fresh mozzarella like not only

had a moment but like has hung on at least in some form because like suddenly you learned

about Caprese salad and like pizza margarita but do you think that like you know if you

just like stood at the top of a skyscraper somewhere in the US and just yelled mozzarella

what do you think people are picturing yeah they're picturing like a ball of of low

moisture mozzarella oh I was thinking they were they were picturing a pile of shredded

low moisture mozzarella they're probably picturing a pile of shredded cheese I'm often picturing

that me too you know this was a this is as good a time as any to do memory lane it's it's

a great time to do memory lane let's do it so I think that I first learned we're kind of

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