|Origin:||Los Angeles County-california|
In Berkeley, Belfiore Cheese Company found its beginnings in 1987, with a small assortment
Part of the pasta filata family of cheeses, fresh mozzarella starts with pasteurized cow’s milk to which acid or rennet is added to curdle the milk and separate the curds from the whey. The curds are then cut, drained and placed in a hot water bath to cross-link the proteins and create a mass than can be pulled or spun from the cheese curds. The pulled curds are then “torn” (the Italian verb mozzare is the basis of the name) to create balls, globes and logs.The fresh mozzarella is then cooled in purified water before being packed in slightly salted water. The cheese should present as very white, pull-apart soft and pliant, with a sweet, fresh milk flavor. The water it is packed in should have the clarity of watery milk, and it is important to use fresh mozzarella, once opened, quickly and carefully. Cow milk.