Jersey Girl Cheese

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 

Scamorza is shaped by hand and hangs in our aging cave for one to two weeks to dry and develop it’s golden color.  The taste is very mild and the texture is smooth and creamy making this a very versatile cheese.  Enjoy sliced as an appetizer or since this cheese melts so nicely, use in a pannini or omelet!

Our Toma is a semi-hard cheese typically aged for about 60 days. It develops develops a natural rind and has an earthy slightly nutty flavor.

We take our Ricotta, salt it heavily, let it age and dry.  Ricotta Salata is typically used crumbled or grated into pasta dishes and would also be a tasty addition to any salad.  

Caciocavallo is a stretched curd cheese which is hand formed and hung to age in our cave for two to three months.  This cheese is similar in flavor to provolone but with a creamier texture and mild sharpness.  Perfect with a glass of red wine!

Primo Sale is the younger cousin to our Toma.  Not having the “maturity” of Toma, its mild flavor lends itself nicely to adding either red pepper flakes or black pepper.  Any of which are a great addition to any cheeseboard.