Fresh Mozzarella - The Kowalski's Difference
Posted: Tuesday, June 1, 2010
Fresh mozzarella is one of our favorite cheeses any time of the year, but especially in the summer when paired with locally grown tomatoes. Many retailers bring in a commercially-made product, but that’s not who we are. Our Cheese Specialists make their own fresh mozzarella to provide quality and freshness that is second to none.
The curd used to stretch Kowalski's Fresh Mozzarella is made from milk produced without any growth hormones (rBST and rBGH). The cheese curd is 100% natural, certified kosher and free of additives, preservatives, trans fats or gluten. Many conventional mozzarella producers whiten their milk using a small amount of the whitening agent titanium dioxide, a chemical also used in white paint. Our curd is free of any artificial colors or coloring agents.
The process of making fresh mozzarella involves curdling the milk with live cheese culture or distilled vinegar. This begins the separation of the curds and whey and serves to isolate the proteins within the milk as well. Once the curds are formed, they are cut into small pieces and submerged in hot (180° F) salted water. At this point the curd knits into a uniformly soft and pliable mass that can be lightly stretched and formed into balls before being cooled in purified, cold water.
Look for Kowalski's Fresh Mozzarella in the Imported Cheese Case and try our recipes below for one of summer's simple pleasures.