Murray's Lightly Salted Mozzarella
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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, Murrayâ€™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 complemented by the white wines of the Mezzogiorno â€“ think Fiano di Avellino â€“ that is its historical home.
Just the Facts
MerlotA smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
RoséWe love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.