French food focus - November 2018

A focus on food in France

Meet the producers

Parisian cheese lovers Julien Carotenuto and Franco Picciuolo could not find good buffalo mozzarella in France, so they make it themselves.

“My grandfather came from Campania, and he wouldn’t eat the stuff they sell in the supermarkets here,” says Julien Carotenuto. “The problem is transport. A couple of hours is ok, but any longer and you have to refrigerate it, and you should never chill mozzarella. It spoils the taste. You should just eat it fresh, within 36-48 hours of it being ...

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