Mozzarella, the beloved, versatile stringy cheese, is used to top pizza, toss over pasta and even be enjoyed raw. But did you know you do not have to travel to Italy to find some of the freshest around? “Mozzarella. It comes from the term ‘mozzare,’ to cut off,” said Giuseppe Argentieri, the owner of Mozzarella House. The Italian native bought the local cheese company in 2009. Since then, he has been increasing the amount of cheese that is produced at his Peabody facility. “So, we go from maybe 1,000 pounds a week during the winter to 5,000 pounds a week in the summer,” Argentieri said. The Puglia region of Italy is where the ancient dairy originates. It also happens to be the birthplace of Argentieri. When asked why he wanted to own the North Shore business, he replied, “Because it was unique. And it was unique production done just like they do it in Italy.” The versatile cheese starts with milk from local dairies. It’s then cooked into curd. Those blocks of curd are then stretched by a large industrial machine and transformed into little balls of Italian bliss. Argentieri said what makes his cheese different from large store-bought mozzarella is its freshness. “The chain of going from milk to actual consumer is shorter,” Argentieri said. In addition to mozzarella, Argentieri and his team produce fresh burrata, as well as an assortment of other cheeses that are distributed to local markets and farm stands. So, just how close is this made-in-Massachusetts mozzarella to the product produced in Italy?”It’s pretty close. I’m actually lucky enough to go to Italy often and always do a quality test on our competitors in Italy. So, we’re doing it. (It’s a) very good product I’m proud of,” Argentieri said.
PEABODY, Mass. —
Mozzarella, the beloved, versatile stringy cheese, is used to top pizza, toss over pasta and even be enjoyed raw. But did you know you do not have to travel to Italy to find some of the freshest around?
“Mozzarella. It comes from the term ‘mozzare,’ to cut off,” said Giuseppe Argentieri, the owner of Mozzarella House.
The Italian native bought the local cheese company in 2009. Since then, he has been increasing the amount of cheese that is produced at his Peabody facility.
“So, we go from maybe 1,000 pounds a week during the winter to 5,000 pounds a week in the summer,” Argentieri said.
The Puglia region of Italy is where the ancient dairy originates. It also happens to be the birthplace of Argentieri.
When asked why he wanted to own the North Shore business, he replied, “Because it was unique. And it was unique production done just like they do it in Italy.”
The versatile cheese starts with milk from local dairies. It’s then cooked into curd. Those blocks of curd are then stretched by a large industrial machine and transformed into little balls of Italian bliss.
Argentieri said what makes his cheese different from large store-bought mozzarella is its freshness.
“The chain of going from milk to actual consumer is shorter,” Argentieri said.
In addition to mozzarella, Argentieri and his team produce fresh burrata, as well as an assortment of other cheeses that are distributed to local markets and farm stands.
So, just how close is this made-in-Massachusetts mozzarella to the product produced in Italy?
“It’s pretty close. I’m actually lucky enough to go to Italy often and always do a quality test on our competitors in Italy. So, we’re doing it. (It’s a) very good product I’m proud of,” Argentieri said.