Murray's Lightly Salted Mozzarella
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 complemented by the white wines of the Mezzogiorno – think Fiano di Avellino – that is its historical home.
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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.