Curd BOX

To make various types of mozzarella like Burrata, Bocconcini, and Fior di Latte, it all starts with milk which is precisely acidified by the cheesemaker and coagulated into curd using rennet. Curd is what cheesemakers stretch in a hot water bath, with salt, to produce fresh, silky mozzarella. Did you know we can supply the same curd that is used to produce our award-winning cheeses?

How can curd be used?

• Stretch in a hot water bath with sea salt to create your very own fresh mozzarella in-house, then mold and drop into ice water baths to set.
• Melted through the filling for traditional knafeh that gives the sweet it's impeccable ooziness and stringiness, without the saltiness that is often found in "cheat's" versions of this recipe made with mozzarella.
• The classic Canadian 'Poutine' wouldn't be the same without curds. French fries topped with chopped curd and brown gravy.
• Do a fondue! But make it extra melty and extra gooey.