Meadowrella Cheese (AKA Mozzarella), 8oz

It's versatile in the kitchen.

Great for cubing and snacking. Delicious in a tomato and basil salad. And there's nothing better than mozzarella melted on top of homemade pizza!

How are you making raw mozzarella?

To make fresh mozzarella or a more standard mozzarella, the curds need to heated to at least 165F to be stretched. But... our cheesemaker omits that step, and that's how we can make a raw mozzarella cheese.

What does that mean for your cheese? Our mozzarella won't have bands running through it (like string cheese does). It will have a solid and chubby texture with that classic mozzarella flavor.

What's A2/A2 cheese?

A2/A2 has to do with the type of protein in the milk. A few thousand years ago, cows in Europe were stressed and had a genetic mutation. Their new genetics made them produce a brand new type of beta-casein protein - A1! Now, basically all milk (and cheese) in the US has a mix of A1 and A2 protein. 

The bad news is that not everyone can tolerate the A1 beta-casein protein. It may cause stomach issues from mild to severe. The good news is that the switch to A2/A2 dairy may let you eat cheese again!

Storage 

Should last 2-4 months in the fridge unopened. Once opened, keep covered or in a container (like a ziplock bag, wrapped in parchment paper, or a glass Pyrex).