Fresh made mozzarella in SEA?
Any thoughts? Not that pre-packaged stuff in the deli case at the grocery. I'm seeking daily handmade mozzarella, the archetype being the goods produced in the Italian delis in the tristate area, where they sometimes call it "mutz". Much obliged.
They make their own "mozz" (mots) at Salumi, and I often stop in for a "ball of mozz" (about the size of a baseball).
I've also found the mozzarella in the big tub of water in the salad bar/prepared food section at Ballard Market a great way to go on a hot summer day. A little mozz, a handful of cherry tomatoes, a fistful of fresh basil, and you're good to go.
I can't speak to how it compares to Italian delis on the east coast, but your best bet by far is the Seattle farmers markets. Sea Breeze Farm makes a great mozzarella, as does Samish Bay Cheese. River Valley Ranch is another one that is tasty, and if you can get goat milk mozzarella from Port Madison, it is the best stuff on earth.
You can find these vendors at many of the local farmers markets. Port Madison is at the U-Dist and Ballard, Sea Breeze is U-Dist, Ballard, Wallingford (and maybe Madrona, I can't remember for sure), River Valley Ranch is at Ballard and possibly Madrona.
I don't live where you do, but we are still limited as to what we can get even in the best markets in my area. So I'm thinking of making my own fresh mozarella; maybe there's a reciped on the chow website, but there's also a simple, fairly uncomplicated recipe on the mother earth news web site. Just type in mother earth news mozarella and I believe you'll find it.