Fresh Artisanal Italian-style cheeses
You may see your local delis and markets throw the words "Fresh Mozzarella" around a lot.. When we use the word "Fresh", we mean it. Our cheese makers work the milk from our dairy to create the freshest and tastiest Mozzarella cheese possible. Ours is made the tradition way they do in Southern Italy. You will love its moist, milky taste.
Ricotta is actually made by "re-cooking' the leftover whey liquid which is separated from the curd in our cheese making process. The lighter, more delicate curds begin to develop as the temperature rises and our Fresh Ricotta is born. It is then hand-landled into straining baskets to cool down. The taste is unlike any Fresh Ricotta you have ever tried.(unless you have been to Italy) Very smooth and creamy, many uses from appetizers to desserts.
Burrata has become very popular within the past few years for its soft, creamy surprise inside. It is made by filling a ball of mozzarella curd with a creamy mixture called "Stracciatella". The ball becomes thin-walled and very delicate. It can be enjoyed on arugula salad or crispy toast
Dried and cured for more than 2 weeks
Scamorza is aged for about 1-2 weeks to dry and give it a mild yellow color. The mild taste resembles a dry mozzarella, very easy to slice and enjoy as an appetizer or in cooking. We've made many grilled cheese pannini since this one melts beautifully.
Our Toma is semi-hard cheese typically aged for about 60 days weeks. It developes a natural rind protecting its creamy earthy and nutty taste inside.
Aged and dried Ricotta which has a great, salty taste. Great for grating or shaving on pasta dishes
Aged 2-3 months, firm and has a mild sharpness. Perfect with a glass of red wine!
Our Stracchino is a soft cheese that is deliciously spreadable. Its creamy, smooth texture has a mild taste to it. LIMITED SUPPLY.
Fresh version of our Toma. Since it is very young and has not built up much flavor, we add red pepper flakes and black pepper to create different variations.
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