freshly made Primosale, almost ready for it's first flipWhen testing my rennet before making mozzarella, I found myself with a cup of fresh curds on my hands. Not wanting to toss them, I decided to try to make primosale (pronounced pre-mow-sa-lay, means "first salt") using the small molds we had brought back with us from a lunch in Puglia. It was really simple to make and actually yielded enough to fill 2 of the single serving molds.