How Mozzarella Is Made

You ready?

You guys ready?

Make sure you say "Wow," okay?

[People behind camera]
WOOOWWW

THIS

IS

HOW

MOZARELLA

IS MADE

My name is Orazio Carciotto

I'm the owner of Casa Della Mozarella;
[with] my son,

We make fresh mozarella
for the city of New York.

This is the mozarella curd

You get a piece of curd like that,
to cut through the guitar

and make these small pieces

Because our to do list [is]
to warm it up

with the hot water from the sink

Pour some salt, give a little taste,

because every day, it's gonna be different

Okay, now, you guys ready?

Now, come the big paddle

From someone—like he's been doing
for twenty six years,

so I could say the hardest part, is that

knowing when it's enough water,
and when it's not

Once you put too much hot water,

it messes it up

It's by feeling;

you see now it starts to
to melt already?

Looks like the water poured was just right

It's actually unbelievable, sometimes,

how water and a paddle could create
something like this,

'cause it just became
a work of art

Okay, now we ready for this shot?
'Cause I'm pulling up now

Okay, now, Carlo will make the Bocconcini;
I'll make the mozarella

But the main thing that some people
don't understand is, as you can see,

we're not wearing gloves

Everything is clean, but there's no way
that you can make mozarella with gloves,

because the mozarella's so hot
it'll melt the plastic,

and you can't get the feel of the touch

In art, you sculpt, you design,

and you start from scratch on the canvas,

so for me, this is an Italian culture of art,
displayed in food

I have the best job in the world;

from 1993 to now;
that's 24 years

You feel good when people appreciate
what you're doing

They treat me like I'm God,
but I'm not

I'm just making mozarella, that's it

Y'know, everyone has an idol, right?

Some people like [artist's name],
some people like [other artist's name],

not many people can say like,
their father's their idol