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Murray's Lightly Salted Mozzarella

$9.99/Each
$9.99/Each


Real, fresh mozzarella can bring you to your knees.



Mozzarella is a traditional Italian pasta filata (pulled curd) cheese. By pulling mozzarella curd, shredding it on a chittarra (guitar), plunking it into nearby boiling water, and then continually stretching and pulling it with a paddle, cheesemakers produce a smooth, stretchy, rindless ball. Once a mass has formed, it is mozzare (torn) and re-formed into various shapes and sizes.



Historically produced in the southern Italian regions of Campania, Lazio, and Apulia, Murray’s mozzarella  is made locally of the high quality cows' milk from upstate NY. It is lightly salted, yielding and chewy, with a fresh milk flavor.



Heaven in the cold weather on toasted bread with a drizzle of olive oil, perfectly paired in the warm summer with fresh tomatoes and basil, mozzarella has a fresh, sweet, delicate flavor. It is enlivened by Italian bubbles such as Franciacorta and Prosecco, and complimented by the white wines of the Mezzogiorno – think Fiano di Avellino - that is its historical home





Listen to Murray's Monger-in-Chief Rob Kaufelt talk about mozzarella on NPR's The Splendid Table

Just the Facts

Country
United States
Region
New Jersey
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
Less than 2 weeks