Cheesy Dreamin'

This story begins many years ago, while I was living in of all places, Stamford, Connecticut.

You see, Stamford is where I first discovered the pleasure of truly "fresh" mozzarella.

It was a tiny, dark, hole-in-the-wall Italian deli that actually made glorious, glistening orbs right in their back room. It was a quirky little place (à la the Soup Nazi) -- come too early in the morning and the mozzarella might not be ready, come too late and it would probably all be gone. You could get a one or two pound ball, salted or unsalted.

This mozzarella was like nothing my recently-transplanted California taste buds had ever experienced - creamy, sweet, a little salty, it was so fresh you could barely call it cheese. 

A thick white slice perched on my finger tips, the salty brine running down my palm, a sprinkle of kosher salt -- OMG! Heaven!

The deli also carried an amazing over-sized, doughnut-shaped "pizza" bread from NYC's Arthur Avenue that had just the right texture and density to hold up to what became one of my very favorite summer treats -- pile fresh-that-day mozzarella, sun-ripened summer tomatoes, a liberal sprinkling of kosher salt, just picked basil leaves, and a drizzle of EVOO around the bottom half of the pizza bread loaf. Replace the top, wrap it tightly in plastic wrap and let it sit in the fridge for an hour or so. The bread soaks up the cheese & tomato juices and EVOO, but remains firm enough to slice into lovely wedges for serving. 

Since arriving in the Boston area, I've been searching for a nearby maker of mozzarella, confident this would not be a major challenge in an area rich with Italian heritage. I queried fellow foodies and was directed to multiple gourmet food purveyors, but, alas, none have been able to fulfill my need -- if their white balls of cheese were made somewhere else it's not the cheese I seek.

I do live less than 20 miles from Boston's famous North End and it's amazing dining, delis and bakeries, but its parking challenges make it an unreasonable option for routine mozzarella acquisition.

While doing a little research today, I did discover Fiore Di Nonno ("my grandfather's flower") in Somerville, where Lourdes Smith continues the cheese-making tradition her great-grandfather brought with him when he immigrated from Italy back in 1908. (I'm thinking I've found another destination to add to my culinary crusades list!)

I love this photo of Lourdes Smith's grandfather's cheese shop in Hoboken!
Can't wait to sample her cheeses!

With summer officially arriving at 7:28am yesterday (I can't help wondering how "they" determine the time so precisely, maybe someday I'll have time to kill and will surf about to find out) my need for truly fresh mozzarella hit fever pitch.

My basil is growing to an impressive size, and soon the famer's market stalls will be full of a kaleidoscope of tomatoes -- and, in my most humble opinion, these gifts of summer deserve only the very best partners -- high-quality EVOO, a dense, chewy & flavorful loaf of rustic bread and the very freshest mozzarella.

My latest obsession, my holy grail, my new kitchen challenge -- making my own mozzarella!

I know, it sounds crazy, but the other day, when I found myself with 40 minutes to kill (What?! I almost didn't know what to do with myself!) I chose to squander the time sipping an afternoon latte and googling "mozzarella" on my iPhone. I was stunned to discover that making mozzarella at home is totally possible! Who woulda thunk!

I've read several blogs, downloaded several recipes, watched a few videos on YouTube, researched cheese making books on Amazon.com and requested what look like good potential resources from the library (no need to invest in books 'til I know how this quest will turn out).

 

A little more reading, some supply requisition, and I should be ready to commence "Operation Mozzarell". I'll keep y'all posted on my progress!

So does anyone else have a hair-brained scheme they're undertaking this summer? Please do share with the class!

P.S. I just noticed the Fortuitous Housewife has "13" followers. Now I'm no triskaidekaphobic (that's the HH's issue) but "13" certainly ain't fortuitous, so please, somebody become a "groupie" quick!