The Best Mozzarella Ever!

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This Week at Saxelby Cheesemongers
June 25th, 2012
This week’s email is a celebration of the wonderful world of ‘pasta filata’ cheeses. And if pasta filata sounds too nerdy or scientific, do not fear… we’re just talking about fresh mozzarella, stracciatella, burrata, and their brethren in curd. We’ve always loved these cheeses, but after discovering Caputo Brothers Creamery, our love has skyrocketed to new heights!
This Thursday at Saxelby Cheesemongers, don’t miss an amazing mozzarella making demo featuring Rynn Caputo of Caputo Brothers Creamery from 3:00-5:00pm.
She’ll pull fresh mozzarella (and some of those others listed above too!) before our very eyes with her exceptionally delicious, traditionally made mozzarella curd. We’ll also be selling curd for you to take home, so you can show off, big time, at your next dinner party!
rynn stretches some curd!
Click on this image to watch Rynn work her mozzarella magic!
Pasta filata cheeses form their own unique category of cheese because of the way in which they’re made. After the milk is turned into curd, and most of they whey is drained off, the curds are then submerged in extremely hot water to prepare them for stretching. This hot water bath ekes more whey from the curd, but also allows the curds to stick together, forming long stringy bands that stretch like dough when pulled.
Rynn Caputo is a mozzarella evangelist, in the best sense of the word. After attending culinary school in Italy, she returned stateside only to discover that her beloved ‘fior di latte’ (the true Italian way to say cows’ milk mozzarella) couldn’t be found anywhere. Sure, there was plenty of mozzarella around, but nothing that came even remotely close to what she was used to noshing on in Italian cheese shops, where the curd is made fresh, and the cheeses are eaten the same day they’re made.
The thing that makes her mozzarella curd so special is the fact that it’s fermented using live cultures. Most mozzarella curd is coagulated using citric acid or vinegar, meaning that once it’s made, it can sit almost indefinitely in refrigeration because there aren’t any little microbial helpers (only found in live culture) to continue to ripen and acidify the curd. One could say that Caputo Brothers curd is alive, and for that reason, a hundred times more flavorful than your average Poly-O.
To learn more about Caputo Brothers Creamery, listen to our recent interview on Cutting the Curd!

Tune in to Cutting the Curd Today!
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Tune in to the Heritage Radio Network today (and every Monday) at 5:30 pm for your weekly dose of dairy with ‘Cutting the Curd’ one of the ONLY cheese radio shows in the cosmos.
Today we’ll talk with Adam Moskowitz, the force of nature behind the third annual Cheesemonger Invitational, which took place on Saturday. We’ll recap the competition, and learn what cheesy feats of strength were performed by mongers who came from far and wide to show off their skills!

Till next week! Stay cheesy…
 
Saxelby Cheesemongers featured in the NY Times!
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july 4th cheese American Cheese Classics:

4th of July Cheese Selection!
$49 plus shipping
 
 This Independence day, add some cheesy snackage to your barbeque with an ‘American Classics’ cheese selection from Saxelby Cheesemongers. Cheeses included are Cabot Clothbound Cheddar, Coupole, and Berkshire Blue. Going out of town? We’ll ship it wherever you’re headed!

Listen to 
Cutting the Curd!
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Tune into Cutting the Curd, Anne Saxelby’s cheesy radio show every Monday from 5:30-6:30pm on the
 or download the show as a podcast and listen anytime!
Got questions for Cutting the Curd? Tell us what you want to hear! Send an email toinfo@heritageradionetwork.com
 
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