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, and owner Giuseppe was kind enough to let us have a look around the facility, as well as share some background on their process.
Mozzarella and burrata are two classic pasta filata cheeses. What are pasta filata cheeses, you say?
Tomato season is just kicking 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.