Imported Cheese Department
Created to help you taste the subtle nuances of one particular variety of cheese, they are a great way to broaden your cheese knowledge and help you identify your favorites. They are perfect for wine and cheese tasting parties as well, or as a simple accompaniment to a glass of wine when you want just a little something. The other advantage is that they give you the opportunity to try several different cheeses without having to buy a large wedge of each. We currently offer six different flights that are available on a rotating basis. Of course, you can always customize your own flight.
Did you know that our Cheese Specialists make their own fresh mozzarella at all of our markets? Unlike many retailers that bring in a commercially made product, our fresh mozzarella provides 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 and free of additives, 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, making it suitable for vegetarians. 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.
Our customers tell us that there is nothing better than enjoying a ball of our fresh mozzarella as soon as it is prepared, but it will keep for up to five days submerged in the salt water brine in our air-tight container in the refrigerator. Find it in the Imported Cheese Department.
Kowalski's Apricot Mostarda and Kowalski's Pear Mostarda are new offerings in the Imported Cheese Department. Crafted in-house and exclusive to Kowalski's, they have just the right balance of sweet, heat and spice. They'll be a hit no matter what you pair them with. That said, our Cheese Specialists are recommending these stellar combinations:
- Kowalski's Pear Mostarda with Northern Lights Blue and Mother Rucker's Lemon Cookie Brittle (shown); Black Pepper BellaVitano and Pilsner Flats; or Rosemary Asiago and Rustic Bakery Sea Salt Sourdough Flats
- Kowalski's Apricot Mostarda with Brie Ermitage and water crackers; Aged Havarti and pretzel chips; or Barber's 1833 Vintage Cheddar and Porter Flats
An Italian specialty, mostarda is made with fruits or vegetables in a spicy, mustard-flavored syrup that gives the condiment its name. Mostardas can be sweet or savory and are great with both mild and strong cheeses with salty, peppery, herbaceous notes.