Featured Cheese of The Week: Maplebrook Mozzarella
This week, we’re featuring a Vermont cheese which is already a favorite among customers and staff: Maplebrook Farm’s Fresh Mozzarella! Hand-stretched and molded in the traditional Italian way, this pasteurized cow’s milk cheese is made daily in Bennington,Vermont from rBGH-free whole cow’s milk, vinegar (which plays an important role in acidification), and vegetarian rennet. After the curds are stretched and molded, they’re finished in a light sea salt bath and then wrapped to preserve the fresh, moist-yet-firm, mild, milky product. We sell this cheese in roughly eight- and twelve-ounce balls, making it easy for you to get the amount you need for all your cooking and snacking desires! It’s a classic component of caprese salad, makes a delicious and authentic topping on pizza, and could even be enjoyed simply with a little olive oil and freshly-ground black pepper.