|Caprese salad made with our fresh Motz|
|Our buddy Wayne Bradby, a great fisherman and|
our "Director of Cheese"
Jim’s Mozzarella Cheese Update!
|Put back in what THEY take out!|
Well after a lot of research, I finally figured out why the Mozzarella of today is not the Mozzarella of yester year. Back in the 60, 70, and early 80’s you could order a Pizza and the cheese was so rich in Butterfat that it would actually have some butterfat ooze out of the cheese while baking. This of course, added a TON of flavor to the Pizza. I have finally figured out, that the reason you really can’t get this cheese anymore is because the American manufactures do not make it that way. What they do is sell off most of the butterfat in milk to butter and whipping cream manufactures leaving a whole milk Motz, that simply does not have the butterfat content of days past.
|My checkout at Wine Cakes & Hobbies|
first visit. Super people! Everything you need to make Motz!!
(Craft Beer Too!)
|Here is our homemade Motz on our Chesapeake Bay Sourdough Margherita Pizza|
baked in WFO 700 degree floor. 2:45 baking time
Wayne had suggested while we were making our first batch, that infusing the cheese with fresh herbs, garlic, etc, is really great. So I made this Basil infused Fresh Motz. It truly was fantastic.
Have fun with it!
This cheese on made on location at
Mermaids Bay on the Chesapeake