|Origin:||Alameda County - California|
In Berkeley, Belfiore Cheese Company found its beginnings in 1987, with a small assortment
Mozzarella curd is the result of fresh milk to which citric acid or rennet is added to coagulate the milk proteins. The whey is drained off and the fresh curd is packed and ready for use. Fresh mozzarella has traditionally been enjoyed on the same day it is made - mozzarella curd allows for in-house cheesemaking in a snap. The curd needs simply to be warmed, stretched and pinched off into balls of varying size, then dropped into cool, slightly salted water to chill it and help it keep its shape. Cow milk.