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  • What's Hot - Mozzarella

    Mozzarella originates from Italy where it was first made using buffalo milk using the pasta filata method. It is a stretched curd cheese that can be eaten raw and cooked.

    The name mozzarella comes from the Italian verb 'mozzare' which means to separate. This refers to the way the curd is hand stretched in strips and then cut and shaped into balls.

    Mozzarella is a semi-soft fresh curd cheese stored in brine. It has has a smooth, shiny surface, a very thin skin and is white in colour. It is mild with a milky flavour and a tender, soft, creamy texture. It is typically eaten within hours to a few days of production.

    Originally made with buffalo milk, it is now more commonly made with cows milk and is sometimes made with sheep and goats milk too. Because buffalo produce less milk than cows and less buffalo are farmed than cows, cows milk mozzarella is easier to produce in large quantities and can keep up with the high demand.

    Mozzarella is also available in blocks and can also come pre-grated. This type is low-moisture, containing part skim milk and is often used in the food service industry for cooking and melting properties.

    Ways to use mozzarella:

    • Sliced and eaten with fresh tomatoes and basil in a caprese salad
    • Sliced and served on toast with tomatoes and pesto
    • Torn and mixed through pasta
    • Torn and added to pizza toppings
    • Torn and scattered over bakes - pasta, vegetables, meatballs, parmigiana
    • Sliced and melted over toast toppings - mushrooms, tomatoes, sliced deli meats
    • Sliced and put into a sandwich with salad leaves, sliced tomatoes, olives and roasted capsicum
    • Torn and scattered over frittata and quiche

    Moore Wilson's stock mozzarella from Massimo's, Alpine and more.

  • Supplier Profile: Massimo's Italian Cheeses

    Masimo's Italian Cheeses

    Massimo and his wife started Massimo's Italian Cheeses in 2010 after moving here from Puglia and they realised there was a gap in the New Zealand market for fresh Italian cheese. They started selling their cheese at La Cigale market in Auckland and have since grown to sell their products in supermarkets and grocers nationwide.

    They have won multiple awards for their hand crafted cheeses. Their range includes buffalo mozzarella, cows milk mozzarella, bocconcini, cherry bocconcini, burrata, stracciatella, ricotta, tvorog and some rare varieties such as caciocavallo.

    Find a wide range of these cheeses in store at Moore Wilson's.

  • Supplier Profile: Whitestone Cheese

    Whitestone Cheese

    Whitestone Cheese was founded in 1987 as a diversification during the 1980’s rural downturn and a series of crippling droughts. Bob’s experience in livestock trading was quickly applied to cheese trading. The original factory was set up in Oamaru in a converted garage with milk sourced from local farms and one variety, Whitestone Farmhouse was launched. The business slowly grew as an extension of the farming operation until todays purpose built factory was commissioned in 1998. Son Simon joined the business bringing a new set of skills and the farm was sold to concentrate on growing the exciting family enterprise.

    Whitestone Cheese source their milk locally where possible. The fresh cow’s milk comes from North Otago Fonterra dairy farms and goat’s milk is sourced directly from a single Washdyke farm just north of Oamaru. All of their milk is delivered fresh and raw to be pasteurised at the factory to produce export certified cheese.

    They utilise traditional cheese making methods which is true to the heritage of cheese, the process is natural as are all ingredients. Their range of award winning cheese includes, blue, soft, semi soft, feta and vintage cheese.

    Moore Wilson's stocks a wide range of all types of White Stone Cheese.

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