Home Posts tagged 'mozzarella'

Posts Tagged ‘mozzarella’


Jon Fancey

Fresh Cheese Makes All the Difference

Burrata, Chevre, Fromage Blanc, Queso Fresco, Mozzarella–these are just a handful of the fresh cheeses available here at Bi-Rite Market. Fresh cheeses are the best expression of the milk that’s used to make them, and they are easy to enjoy every day! May and June bring a bounty of stone fruit, berries, and tomatoes so it’s the perfect time of the year to pair them up with these fresh cheeses crafted in California. Here are a few you can look out for when you’re shopping at Bi-Rite!

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Andante Dairy Fresh Goat Cheese

Andante Dairy Fresh Goat Cheese – Soyoung Scanlan is a true renaissance woman: musician, biochemist, dairy scientist, and cheese maker. We sell a small selection of her cheeses at both Bi-Rite Markets, and her fresh rounds of goat’s cheese are the favorite of staff and guests.  Made one day a week in Sonoma County and delivered to the markets the following day, it’s always the freshest cheese in our case. Perfect with peaches and berries or a glass of rose.

Pennyroyal Farm Laychee – Boontling is a jargon spoken in one specific part of Northern California. Laychee means “milk” in Boontling and is an appropriate name for this fresh cheese from Boonville. It’s crafted from the milk of a small herd of goats that graze this Mendocino farm, neighboring the famed Navarro Vineyards.  It’s one of our favorite brunch cheeses — sweet, creamy, and spreadable – and pairs well with sparkling wines.

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Burrata from DiStefano Cheese Company

Di Stefano Cheese Company Burrata – Mimmo Bruno started working in an Italian cheese factory at the age of 11, earning $1 a week. In 1993 the Bruno family opened the Di Stefano Cheese Company in Southern California and introduced Americans to Burrata!  These cream bombs of stracciatella wrapped in a delicate mozzarella shell are a much-loved specialty of Puglia, the region Bruno and his family call home. Serve it as an appetizer with crusty bread and charcuterie, as a side dish with grilled vegetables, or as a dessert with roasted strawberries and a glass of Moscato d’Asti.

Point Reyes Farmstead Cheese Fresh Mozzarella – The Giaconmini Family has been operating their dairy from the rolling green hills overlooking Tomales Bay for more than 55 years. Their beautiful land and herd of cows produce amazing milk that’s easily tasted in this fresh mozzarella. A favorite of guests at both Bi-Rite Markets: this is the cheese to use with this season’s best tomatoes!

Please come by and ask our knowledgable and friendly Cheese Team about our incredible fresh cheeses. They can help with pairings, wine suggestions, and are a great bunch of folks who love to share tastes and knowledge. Looking forward to seeing you!


Celebrate Summer with Point Reyes Mozzarella!

PtreyesLogoSummer 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.

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The Giacomini family owns and operates Point Reyes Farmstead Cheese Company

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.

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A fruity take on classic Caprese salad.

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.