It’s a rare day on the cheese counter that we mongers don’t dip into our bucket of fresh mozzarella from the Mozzarella House at least a couple of times. This small operation in Everett supplies Formaggio Kitchen with most of its fresh cow’s milk mozzarella and burrata. My fellow cheesemonger, Jess, and I recently dropped in for a visit to their cheese room. While we never pass on a chance to match faces, places, and processes to our products, we had an additional motive behind this visit to Mozzarella House. Jess, who’s worked as a cheesemaker in France and Washington, is teaching a series of cheesemaking classes in February. Our time with the pros at Mozzarella House gave her a chance to refine the mozzarella technique she’ll use in the course. Mozzarella House owner, Giuseppe, was kind enough to let us have a look around the facility, as well as share some background on their process. (more…)
Posts Tagged ‘mozzarella’
Posted in Cheese, Cheesemaking, Producer Profile, United States, tagged burrata, Cheese, cheesemakers, cheesemaking, food, Massachusetts, mozzarella, Mozzarella House on November 29, 2011 | 3 Comments »
One of my favorite summertime meals is mozzarella di bufala or burrata sliced and layered with a sweet heirloom tomato. That said, I must also plead guilty to eschewing the tomato and eating the cheese straight up with just a sprinkle of sea salt. I love my fresh cheeses and none more so than a good mozzarella di bufala or burrata, both classic pasta filata cheeses.
What are pasta filata cheeses you might ask? They are cheeses where the curds have been spun, stretched or pulled – filata literally translates to “spun” and pasta refers to the curds, or what will be the ‘paste’ of the cheese. This method of cheese production has its roots in the Middle East – cheeses in this style can be found in both Israel (e.g. Gilad) and Cyprus (e.g. Halloumi) – and flourished in Italy. (more…)
Tomato season recently kicked off here in New England – a sign that we are in the mid to late stages of summer. Technically a fruit, tomatoes are treated as a vegetable for cooking purposes. There exist more than 5,000 varieties globally and we are increasingly seeing heirloom tomatoes available at markets here in New England. (more…)