All Mozzarella House cheeses are made from scratch with raw milk from local dairy farms. We use a low-heat pasteurization process in order to preserve the natural enzymes in milk that are integral to great tasting cheese. By making our own curd, we are able to ensure the finest taste, texture and quality.
Our house made curds are then put into a large kettle where, with a long wooden paddle, we gently stir until the right delicate consistency is reached. We then slowly stretch and kneed to eventually form small round balls of cheese. These balls are pinched by hand individually. Coming from the verb "mozzare", meaning to cut off, the word mozzarella originates from this simple but precise action. Lastly the balls are put into cold brine to soak and absorb a small amount of salt which heightens the flavor and helps to preserve it. No additives are used to increase the natural shelf life of our cheeses.
Where to Buy
Find us at your favorite specialty food shop or call us to learn about the retailer closest to you.