Mozzarella Madness

We love-a mozzarella! Freshly made mozzarella is simply unmatched whether you're using it in a classic Caprese salad or any of the seasonal recipes featured below.

Hailing from southern Italy, mozzarella is a mild, white fresh cheese that's made using a special curd-stretching process called pasta filata. The fresh curd is immersed in very warm water, then stretched and formed into balls.

We carry several forms of fresh mozzarella in our Specialty Cheese Case, explored below.

Mozzarella balls with basil leaves, olive oil and freshly cracked black pepper

Kowalski's Fresh Hand-Pulled Mozzarella

This semi-soft cow's milk cheese is a summer staple and a customer favorite! We hand-pull it in-house using 100% natural fresh Wisconsin curd, making it the freshest mozzarella around. The curd contains no additives, trans fats or gluten, and the milk used to make the curd is produced without growth hormones (rBST or rBGH). Each mozzarella ball is hand-shaped and sold by weight, so they're available in a variety of size options. We never sell our mozzarella more than five days after making it (although supplies never last that long anyway!), so you always know you’re getting the freshest product we can offer.

Did You Know?

Many conventional mozzarella producers whiten their milk using a small amount of the whitening agent titanium dioxide, a chemical also used in white paint. Kowalski's curd is free of any artificial colors or coloring agents.

Burrata with proscuitto, sun-dried tomatoes, basil and a drizzle of balsamic glaze

Mozzarella Di Bufala

Mozzarella di bufala is made with the milk of water buffalos. Buffalo milk has a much more pungent flavor and a higher fat content than cow's milk, giving it a much more luxurious taste and mouthfeel. True mozzarella di bufala isn't made in the United States, so ours is shipped by air from Italy for maximum freshness. Look for būf brand in the Specialty Cheese Department.

Burrata

Burrata is a "pouch" of fresh mozzarella filled with cream and curd that oozes beautifully when you cut open its delicate "shell." Liuzzi Cheese brand from the Specialty Cheese Department is probably the silkiest one you'll ever try.

Tasty Tips:

Think outside the tomato-basil box and pair the mild saltiness of mozzarella with sweet melons, stone fruits and mint.
This season, the Specialty Cheese Department is also offering a new prosciutto from Carpegna, Italy. Prosciutto di Carpegna isn't as intensely salty as Prosciutto di Parma and has a noticeable brightness that makes it wonderful with all types of fresh mozzarella.