Home/Chalav Yisrael (Cholov Yisroel) "Super Kosher" Collection/Mozzarella, Whole Milk, Chunk
Mozzarella, Whole Milk, Chunk
The Cheese GuyWhole Milk Mozzarella Cheese
Whole Milk Mozzarella Chunk Nutrition Facts
Mozzarella, Whole Milk, Chunk
The Cheese GuyWhole Milk Mozzarella Cheese
Whole Milk Mozzarella Chunk Nutrition Facts

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Mozzarella, Whole Milk, Chunk

$10.00

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Immerse yourself in the artisanal excellence of our handcrafted fresh mozzarella—an ode to moisture, softness, delicacy, and the epitome of smooth, creamy delight. Sourced from the fresh milk of family farms in NJ, this cheese embodies a commitment to quality and tradition. Elevating its appeal, it proudly bears the kosher seal and is a vegetarian's delight, free from animal rennet or any other animal enzymes. Let each bite be a testament to the craftsmanship and values that infuse this mozzarella with a richness that extends beyond flavor to a celebration of ethical cheese-making.

Wine Pairings: ​White wine, Sauvignon Blanc, Pinot Grigio

Highlights: 

  • All natural, vegetarian, gluten free​, added hormone free
  • Product of USA​​
  • OU-D Chalav Yisrael, Kosher for Passover and Year Round

Ingredients: Pasteurized Milk, Cheese Cultures, Salt, and Enzymes.

Allergen: Contains Milk

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    Mozzarella, Whole Milk, Chunk
    Mozzarella, Whole Milk, Chunk

    Mozzarella, Whole Milk, Chunk

    $10.00

    Recipe Ideas:

    Truffle Mac and Cheese

    Recipe by Rebecca Tobal

     

    Ingredients:

    1 block of The Cheese Guy Whole Milk Mozzarella
    Pasta (elbow macaroni or cavatappi)
    2 tbsp butter
    1 tbsp flour
    1 pint heavy cream
    1 small truffle
    2 tbsp truffle salt
    Salt and pepper to taste

    Directions:

    1. Grate 1 block of Whole Milk Mozzarella Cheese.
    2. Cook your pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
    3. To a pot, add 2 tbsp butter and 1 tbsp flour to start your roux. Let the flour cook until it has this nutty smell.
    4. Slowly start whisking in one pint of heavy cream.
    5. Slowly add in the grated cheese and keep whisking until it’s smooth.
    6. Grate in 1 small truffle and 2 tbsp truffle salt, whisk to combine.
    7. Add your pasta, mix thoroughly, and then transfer your Mac and cheese to a baking dish. Then, add a good amount of grated cheese to the top.
    8. Bake on 350° until the cheese is fully melted, then broil it until the cheese gets nice and golden.