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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.

Just the Facts

United States
New Jersey
Milk Type
Rennet Type
Less than 2 weeks
1 lb

Pour a glass of...
  • Merlot

    A 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.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.