I think they get better cheese than the rest of us. I have a friend here that is a great Italian chef, and he gets better stuff than I do. From time to time, I see this great bufalo mozz that is dripping with whey, I gotta believe it won't dry out on a pie.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."