Preparing the milk to make mozzarella
Do you have a retail store?
Yes! Come visit our new location in Sterling, VA! We are open Tuesday-Thursday from 10AM-7PM and on Friday from 10AM-3PM
Do you sell milk or cream
No. Only items listed under "Products".
Do you have nutritional information for your products?
Yes, you can download that information.
What do you feed your cows?
Actually, they are not our cows, but they are fed as much grass and hay as possible as well as corn silage. No animal by-products ever.
Are you organic?
No. However, no rBST hormone is ever used. The animals are well cared for and housed in a clean environment.
We are a small artisanal producer in northern Virginia specializing in fresh and applewood smoked mozzarella, fresh ricotta, aged feta, burrata, cultured butter, and various yogurt products. The owner and head cheese maker Paul Stephan, is a 1993 graduate of The Culinary Institute of America. After a brief few years in the restaurant business, Paul realized a dream of producing his own fresh mozzarella and ricotta from his own cow. The cow, Betty, is long gone, but the dream continues. At this point we are processing upwards of 2000 gallons of fresh jersey cows milk into delicious cheeses and yogurts weekly!
We produce fresh mozzarella the traditional Italian way........through lactic fermentation. We start with the freshest jersey cows milk from a family farm in Carroll County, Maryland. Jersey milk has the highest butterfat and protein levels. Combine this milk with live bacterial starter cultures, and you get the foundation for the perfect fresh mozzarella cheese! Paul and his two other team members hand make the milk into ripe curds, then stretch and mold the cheese into various size balls. Other cheeses, yogurts, and butter are produced during the production day as well.