Whole Milk Mozzarella

Product Features

A great Mozzarella cheese for pizza and pasta dishes. - 1 lb.

• Appearance: Creamy white, smooth
• Texture: Smooth, plastic
• Variety: Whole Milk
• Milk Type: Cow
• Pair with: Light red wine, such as Chianti or Barbera
• Serving suggestions: Dip cubes or sticks into beaten egg, then into herbed bread crumbs with grated Parmesan; fry until golden. Slice and melt between slices of grilled eggplant with dried tomato.

Originally, Italians ate Mozzarella as a soft, fresh cheese. Later, cheesemakers made it with lower moisture to give it a linger shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy-pizza. Today, Mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 750 million pounds of Mozzarella cheese each year.

Copy courtesy of the Wisconsin Milk Marketing Board"