Welcome to our urban dairy. During this workshop, you will learn how to make your own mozzarella from buffalo milk straight from an Auvergne farm selected by Julien. You will discover the different steps that allow you to make a perfect mozzarella and braid for your aperitifs and starters. Each step is important: preparation of the curd, shelling, instant cooking. You will also learn how to spin the mozzarella and braid, but also to "mozzarify", the famous gesture that allows the spun dough to take on this characteristic round shape. To end the workshop in a good mood, we will offer you a glass and a plate of Italian delicacies (cured meats, cheeses, etc.). You leave with a ball of mozzarella of 150gr and a braid of 150gr.