Fresh Mozzarella, Cow's Milk - 8oz
Are your basil plants in full swing? Pick a few leaves, slice this pudgy round of milky goodness, drizzle some of your best olive oil and top with flaky sea salt.
To keep this perishable product at its best, expedited shipping is required
Fresh Mozzarella is a thing of beauty, but it has to be super fresh. We are lucky enough to have a local producer who makes ours and delivers it to us the same day. With orders arriving twice per week during the summer months and once per week during cooler weather, this is the freshest available.
One of our favorite ways to enjoy fresh mozzarella is to cut a healthy slice, top it with a ripe heirloom tomato, a single large basil leaf, drizzle it with exceptional olive oil and sprinkle it with a touch of coarse sea salt. If tomatoes are scarce, substitute with a thin slice of Prosciutto di Parma for an alternatively delicious combination.
Orders are packed with two 4 oz balls of mozzarella.
|Country of Origin||United States|
|Type of Milk||Cow|
Serving and Caring for your cheese
<h3 style="text-align: center;">Caring for Your Cheese</h3> <p></p> <p><strong>How much cheese should I buy?</strong></p> <p>We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.</p> <p><strong>How should I serve my cheese?</strong></p> <p>You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.</p> <p>Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.</p> <p><strong>Can I eat the rind?</strong></p> <p>Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.</p> <p><strong>What do I do about the mold on my cheese?</strong></p> <p>Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.</p> <p><strong>How do I store my cheese?</strong></p> <p>Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.</p> <p><strong>How do I wrap my cheese?</strong></p> <p>Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).</p> <p>Enjoy!</p>