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Mozzarella

Mozzarella

Every day, our experts make fresh mozzarella (and, on special occasions, its creamy sisters, stracciatella and burrata) by hand right in front of you, transforming local curd into light, flavorful cheese. Discover the age-old process at the mozzarella lab, enjoy the same fresh cheese in our restaurants, and then take some home with you!

MAKE THE CURD WITH LOCAL MILK

Eataly’s fresh curd is made every day at Narragansett Creamery in Rhode Island. Our resident mozzarella makers start their days at 5 a.m. to begin production for our restaurants and you!

SEPARATE THE CURD, AND ADD HOT WATER

The fresh curd is pushed through a chitarra, a guitar-shaped instrument, to separate the solids. Very hot, salted water is added, bringing the cheese to a warmer temperature.

STRETCH, SHAPE, AND SERVE!

The mixture is stirred and stretched by hand to ensure that it has melted evenly and no bits of curd are left in the cheese. It is then broken off into pieces and delivered to the restaurants, which incorporate it into various dishes. The remainder of the fresh mozzarella is displayed inches from where it is made.

OUR TEAM

Lourdes Smith, originally of Fiore di Nonno, has joined our mozzarella-making team at Eataly Boston. Cheesemaking is a family tradition for Lourdes. Her Italian great-grandfather and grandfather were cheesemakers who immigrated from Coratto, in Italy’s Puglia region, to New Jersey. Lourdes assists in the production of our housemade mozzarella, as well as sell some of her own cheeses.

Piazza Eataly mozzarella