Some people don't want to know how the sausage is made. I instead do want to know how the mozzarella is made. So I went to visit A and S Salumeria in Millstone and asked the owner/cheese maker Anthony "The Big Cheese" Mannino how he goes about it.

Not only did he demonstrate his family's recipe that dates back 40 years over two generations, he told me how to pronounce "salumeria."

Fresh mozzarella, once a favorite of Italian/ Americans has taken over in a big way for all of the mainstream in New Jersey. One night while we were dealing with a major snowstorm on my New Jersey 101.5 show, I asked listeners what they would do if I gave them a piece of fresh homemade mozzarella and the phones rang off the hook for over two hours!

The secret to great fresh mozzarella is the texture as well as the taste. When it's warm, it melts in your mouth. Some people like to add balsamic vinegar, but for me, a little salt and maybe some olive oil, does the trick.

In a sandwich, I love the fresh "mutz" with either a chicken cutlet, broccoli rabe, or prosciutto and red roasted pepper. But the secret is in the making. Enjoy this video and you know what you're going to want afterwards!

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