Hand-Pulled Mozzarella by Seward Co-op

Seward-Made Mozzarella

Where would we be without fresh mozzarella on our pizzas, in our Caprese salads, and for snacking? This Italian cheese was originally made from the milk of water buffalo. Because its original fresh unpasteurized form did not lend itself well to travel, it was initially a regional cuisine. Thankfully with the advent of pasteurization, refrigeration, and packaging, today, we can all enjoy this mild, milky, springy cheese.

Most mozzarella is either from cow’s milk or cow and goat’s milk (Mozzarella Fior di Latte). Although there are some very small-scale producers of US-made buffalo mozzarella (Mozzarella di Bufala), most of the traditional buffalo mozzarella is imported

Minding the Moisture

There are at least two types of mozzarella you’ll find in a grocery store – cheese bricks and fresh balls. Bricks of mozzarella are likely more familiar and can be found on store shelves. Mozzarella in this form is a drier, lower-moisture cheese that lends itself well to shredding and melting. Fresh mozzarella balls are high-moisture cheese good in salads or margarita pizza. We carry a few varieties of mozzarella and we make our own in-house. Seward Co-op’s knowledgeable cheesemongers take fresh curds, heat and stretch them, and work them into glossy orbs. The process is labor-intensive but worth it for the freshness and care that goes into it, so be sure to grab some of this fresh, hand-pulled mozzarella when you see it in the cheese department.

Join Nat (they/them) and Ian (he/him) for more information about the fresh mozzarella pulling process.

Seward Community Co-op

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Hand-Pulled Mozzarella by Seward Co-op

Seward-Made Mozzarella

Minding the Moisture