Organic Mozzarella
harvsev2019-06-03T18:06:41-04:00Cultured fresh mozzarella from grass fed cows. Cultures add a balanced tang to this hand stretched freshly made cheese.
Cultured fresh mozzarella from grass fed cows. Cultures add a balanced tang to this hand stretched freshly made cheese.
Squeaky, salty, buttery chunks of fresh “cheddar’d” and milled curds are a farmstead classic. They are best eaten fresh when they still have their squeak, but as they age they become more like mild cheddar or mozzarella. They are delicious for snacking, pizza topping, grilled cheese, nachos, and of course poutine!
Strands of fresh pulled mozzarella are soaked in cream, mixed with earthy black truffles and then enveloped in a pocket of fresh mozzarella. Packed in a sea salt brine, our Truffled Burrata is loaded with flavor and will add just the right amount of decadence to any meal. Available in three sizes: 2oz, 4oz and 8oz.
Stracciatella, also known as the “goodness inside Burrata” is made by soaking hand-pulled strands of mozzarella in cream overnight. A unique substitution for traditional Mozzarella, Stracciatella is the perfect addition to any summer cheese platter.
Soft and perfect for a Caprese salad, Larry makes this cheese every Friday evening from June through September and it is only available for sale at the Waitsfield Farmers Market.
Scamorza is a dried Mozzarella that is made by producing a fresh mozzarella ball, which is tied about 1/3 of the way from the top, creating a pear-shaped cheese. It is hung to dry and mature for a few hours, and is then ready to enjoy or move on to be smoked over cherry wood.
Authentic Puglian Burrata, made by hand, is a stuffed mozzarella that is filled with stracciatella (shredded fresh mozzarella that is soaked in a creamy base). We also make our Stracciatella as a separate, stand-alone product.
Using an electric smoke generator with dampened cherry wood chips creates a delicate flavor without a thick skin.
Various sizes, including, Ciliegine, Bocconcini, and Ovoline, are formed using imported Italian equipment. Small balls are packed in a light sea salt brine.
Ciliegine – 1/2 oz. ball
Bocconcini – 2 oz. ball
Ovaline – 4 oz. ball
Hand-stretched and made in small batches by skilled cheese artisans.
Ciliegine – 1/2 oz. ball
Bocconcini – 2 oz. ball
Ovaline – 4 oz. ball