Best Handmade Fresh Mozzarella in Los Angeles
Our Handmade Mozzarella is crafted fresh every day using time-honored techniques that have been passed down for generations. Made from the finest milk and carefully stretched to perfection, each bite delivers a creamy, delicate texture with a rich, milky flavor. Whether enjoyed on its own, paired with ripe tomatoes and basil, or melted into your favorite dish, our mozzarella embodies authenticity and quality. Experience the difference of true artisanal cheese, made with passion and tradition in every batch.
Domenico Marchitelli hails from Puglia, Italy, the birthplace of Burrata. Handmade Mozzarella is made fresh daily using traditional techniques.
Mozzarella Production
Mozzarella production is a fascinating process that originates from Italy, traditionally made from the milk of water buffaloes. Today, it is also commonly made from cow's milk. The production follows a meticulous process to achieve its soft, stretchy texture and mild, milky flavor. Here’s a breakdown of how mozzarella is made:
Milk Selection and Preparation
High-quality milk (buffalo or cow) is collected and pasteurized.
The milk is heated to about 90–100°F (32–38°C) to create the ideal conditions for curd formation.
Stretching
The curds are heated in hot water (~175°F or 80°C) until they become stretchy and pliable.
The cheesemaker kneads and stretches the curd repeatedly until it develops a smooth, shiny texture.
This is a key step that gives mozzarella its unique elasticity.
Curdling
Rennet (an enzyme) and starter cultures (lactic acid bacteria) are added to the milk to help it coagulate.
Within 30-45 minutes, the milk solidifies into a curd while separating from the liquid whey.
Shaping and Cooling
The mozzarella is shaped into balls, braids, or blocks.
It is then plunged into cold water to firm up and maintain its shape.
Cutting and Draining the Curd
The curd is cut into small pieces, allowing whey to drain out.
The remaining curds are left to ferment slightly, which enhances their elasticity.
Salting and Packaging
The cheese is placed in a brine solution (saltwater) for added flavor and preservation.
Fresh mozzarella is packaged in liquid to keep it moist, while low-moisture mozzarella (used for pizzas) is vacuum-sealed.
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