Summer is here (can’t you feel the fog?!) and we’re thrilled to celebrate one of San Francisco’s summer’s stars: Point Reyes Mozzarella. This mozzarella has a special place in our hearts – we were the first retailer to sell this farmstead pasta filata back when the only other place to score a fresh ball was at the farmer’s market.
I remember the days when our wine buyer Trac received our tiny allocation of Point Reyes mozzarella (thirty balls every other week) directly from Point Reyes family member Jill Giacomini Basch as she headed home from the farm.
But aside from that bit of nostalgia, why is this mozzarella special? And why do we still get excited to stock all these years later? Because it’s local, farmstead and cultured. The Giacomini family has a rich history in Point Reyes Station and has been dairying on their farm since 1959; they expanded their operations and began making cheese in 2000. All of their cheeses are farmstead, meaning that milk comes from their own herd of Holstein cows and is transformed into cheese right on the property. Mozzarella is one of the newer additions to the Point Reyes cheese offerings. In a quest for great flavor, cheesemaker Kuba Hemmerling spurns the common commercial practice of relying on citric acid or vinegar to acidify the milk and relies instead on a process of culturing the milk to allow flavor to develop slowly, yielding a much more flavorful mozzarella.
We all know that tomatoes, basil, and mozzarella are a great combination, but don’t feel limited by that classic trio. I love roasting peaches or nectarines and serving with fresh mozzarella and topping with a chiffonade of basil or mint. Or try it drizzled with olive oil and a sprinkling of sea salt and pepper.
At our Markets on 18th Street and Divisadero Street, you can discuss Point Reyes Mozzarella with any of our expert cheesemongers. Come by to admire the beauty and enjoy the incomparable taste of this true local favorite.