Ten kilos of cheese

Deep in the mists of time I supported a crowd-funding project to help Duncan, a local farmer, set up a mozzarella dairy… like you do. He didn’t manage to collect as much money as he had hoped, but there was enough to get him started. The buffalo herd was established and milk production commenced. Once that was going well, they started experimenting with producing the cheese on a commercial scale, but they had some problems getting it just right. Slowly things moved forward, including experimenting with other cheeses and producing a very acceptable cheddar for a while, and then illness struck and things ground to a halt for ages. All was quiet and then a few months ago an email arrived to say that finally, they were in production and “would I like some cheese?” Of course the answer was “yes”, but the logistics in this time of covid can be a bit challenging, so we’ve only just had our first lot… kindly delivered to the door, in fact, as Duncan was passing.

It turns out, however, that the money I “invested” in cheese futures now equates to 10kg of mozzarella! So far, I have had 750g, so there’s quite a way to go yet. I made a lovely pizza with some the other day, but now I invite you to share with me your mozzarella recipes… all suggestions welcome.

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22 Comments

  1. My favourite cheese! And all good luck to Duncan and the business, times aren’t easy.

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  2. If it’s a really, squidgy, creamy buffalo mozzarella I like it on it’s own with some peppery salad leaves or atop some fresh sliced tomatoes drizzled with olive oil and scattered with basil leaves.
    We have a local dairy farmer who makes vodka using what is left over from the milk after making cheese. Shame I wasn’t here when he started so I could have donated and reaped some benefits. It’s blooming expensive but I wouldn’t mind a little taste.

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  3. My mum used to make “mozzarella in carrozza” (https://www.greatitalianchefs.com/recipes/mozzarella-in-carrozza-recipe).
    Other ideas could be aubergine parmigiana (https://www.greatitalianchefs.com/recipes/aubergine-parmigiana), gnocchi alla sorrentina (https://www.greatitalianchefs.com/recipes/gnocchi-alla-sorrentina-recipe), calzone di verdura (https://www.greatitalianchefs.com/recipes/calzone-di-verdura-recipe, calzone is a variant of stuffed pizza) or cannelloni (https://www.greatitalianchefs.com/recipes/sorrento-style-cannelloni-recipe), or sausage and mozzarella croutons (https://translate.google.com/translate?sl=it&tl=en&u=https%3A%2F%2Fwww.ricettedellanonna.net%2Fcrostini-salsiccia-e-mozzarella%2F&prev=search).
    Is the company considering shipping to consumers in London? Not sure whether that could be viable though.

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  4. Sliced with big tomatoes and basil pesto.. Delicious!

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  5. What a delicious problem to have! If I think of any recipes, I will be sure to let you know.

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  6. 10 kilos! Just WOW

    and sorry no recipes from me…

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  7. Well, pizza, of course! Also Insalata tricolore; torn up in a salad of baby spinach, rocket, roasted pumpkin, pine nuts and Greek dressing; partially frozen, then thinly sliced and interleaved with thinly sliced waxy potato and baked in the oven; in chunks stuffed into the centre of home-made pork & fennel meatballs; chicken parmigiana; instead of paneer in Indian dishes…. Lucky you! One of my favourite foods 🙂 Also, you can preserve it in herbed olive oil so long as you let it dry out a bit first.

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  8. Yum!! I’m so jealous! If Duncan ships to the states, I want some❤️. Mozzarella with fresh tomato and balsamic is the dream!!

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  9. how awesome.

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  10. I haven’t really experimented with Mozarella so I can’t offer recipes but you seem to have plenty of suggestions in other comments to keep you going for a while! Enjoy!

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  11. Kate McDonald

     /  April 16, 2021

    Oh goodness, lucky you!
    I just love it chopped up and stirred through cooked pasta with chopped sundried tomatoes , herbs and some fried chorizo!

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