Move Over Mozzarella, We Found a New Cheese for Your Next Tomato Salad

If Chef Mike Alaridi wasn’t picking olives, basil, and tomatoes in his backyard growing up as a kid in Syria, he was helping his family milk cows, sheep, and goats on the property. That milk would end up in a soft and tangy Syrian cheese his mom learned to make from scratch from her mom, and she eventually passed the recipe onto Alaridi when he became a chef. “Everybody still...