mozzarella house - Peabody, ma
All of the Mozzarella House cheeses are from pasteurized cows’ milk:
Mozzarella, classic mozzarella
Nodini, small knots
Bocconcini/Ovoline, small round or oval mozzarellas
Burrata, pouch with shreds and cream
Ricotta, classic ricotta
Scamorza, an aged mozzarella, hang-dried
Fresh Cheese, a mild fresh cheese
Mozzarella House has been making cheese since 1989, and as of 2009, under the leadership of Giuseppe Argentieri. Witnessing food making was a way of life during Giuseppe’s childhood in the Puglia region of Italy, and when he came to the United States, it was not easy to connect with that same hands-on fervor. Today, Giuseppe’s passion for making fine cheese has found a home in Greater Boston.
All of his cheese makers grew up on farms making cheese. Specific training was required and obtained both in Italy and locally by master cheese makers for the making of mozzarella and other cheeses in the “pasta filata” family. Giuseppe brings this same level of commitment to Mozzarella House.
Motivation also came from wanting to own a “vertically integrated” business, being able to control the quality, production and distribution. He currently buys his milk from a local farm, but getting his own farm will be his next big project. “I see myself getting old on one,” he says of his future farm, which will complete his dream of vertical integration.
Mozzarella House is not open to the public BUT will soon have a retail location.
For more information and inquiries, please contact:
26 Walnut St
Peabody MA 01960
T 978 532 0000
www.MozzarellaHouse.com