Imported Cheese Department
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.
Commonly called Parmesan, It's official name is Parmigiano-Reggiano. Parmigiano-Reggiano 993 features a slightly salty, rich, sharp and sweet flavor and a delicate, granular texture. An Eight-Century-Old process is still used today to create small batches of this incredible cheese. Each wheel is aged 24 months on the farm (never in warehouse) to assure its superior flavor and texture. "Parmesan" by law, is made only in Italy's Madena Mountain Region, a pastoral setting 3,000 feet above sea level. Parmesan is a raw cow's milk cheese handmade in one of the 12 farms that conform to the strict standards for producing Parmigiano-Reggiano.