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Mozzarella cheese curd in Calgary

j
johnjohnson78 Dec 12, 2011 01:34 AM

Curious if anyone knows where I can buy the cheese curd necessary to make my own fresh mozza?

I was in Seattle this summer and at the local grocery store (similar to Wholefoods) they were making fresh mozzarella openly in the store.....it absolutely blew away the pre packaged varieties in both texture and flavour.

I asked about it at Scarpones a few months back and they didn't have it or know where to get it. I found this a little surprising. Perhaps I wasn't speaking with the right person....

I'm generally less than satisfied with the cost and flavour of the store bought offerings. I assume the cheese at Mercato is fine but the prices there are generally pretty insulting. I know the stuff at Lina's is decent but I live on the other end of town so it's quite a drive every time I feel like making a margherita pie. That being said I never have asked if they sell the curd there.

Any thoughts would be appreciated.....

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  1. j
    josey124 Dec 12, 2011 05:55 AM

    Not quite sure what you mean with curd but the mozzarella (in brine) that comes closest to the cheese I know from Italy is this one: http://www.saputo.ca/OurCheeses/Detai... and I buy it at Superstore. $5.50 or something, not cheap but ok.
    They have a buffalo mozza on their homepage too but I haven't found that in store yet.

    1. s
      Scary Bill Dec 12, 2011 09:25 AM

      Fresh mozzarella is made from whole milk, rennet, citric acid and salt.The fresh mozzarella cheese is the curds. There are many recipes on the net.

      1 Reply
      1. re: Scary Bill
        j
        johnjohnson78 Dec 18, 2011 01:36 AM

        Thanks for the replies. Many of the videos I've watched on the internet involve taking what they call a firm/dry "curd" and pulling it in hot water amongst other things (I honestly can't remember the recipe).

        Perhaps the "curd" they're referring to is some kind of product they make so you don't have to go through the whole process of boiling the milk with the acid etc.

        I honestly don't know much about the whole process but here's an example of what I'm talking about. As the guy mentions, you can buy it in bulk and then freeze it in portions to have fresh mozz any time you want. Not saying this particular technique is very good but it's an example of what I'm talking about...

        http://www.youtube.com/watch?v=1-y9X5...

      2. j
        johnjohnson78 Dec 18, 2011 12:52 PM

        Upon further research, I've found a few online distributors that carry the mozzarella curd I've been referring to......unfortunately none in Canada so far. I'm not even sure if it's feasible to order 25 lbs of cheese from the states but I'm going to look into it.

        On a side note, this little explanation kind of cleared things up for me....

        "There are two common ways to create Mozzarella. The first is the classic one, acidifying fresh milk patiently with natural cultures until it's right and then coagulating it, cutting the curd, heating the curd pieces up and when they begin to melt, kneading them skillfully and braiding them, or turning them into a ball or tiny bocconcini."

        4 Replies
        1. re: johnjohnson78
          sharonanne Dec 18, 2011 05:26 PM

          That's how they make mozarella but what do you want? To make your own? Then are you looking for rennet? I bought some at the Cheese Factory in Edmonton. I'd ask at the Italian markets or maybe an Armstrong cheese store. Ask for rennet, the ingredient that coagulates the acidified milk, not curd, as that is a step in the production..

          1. re: sharonanne
            j
            johnjohnson78 Dec 18, 2011 11:03 PM

            Thanks for your suggestions. I might consider buying some rennet if/when I really get into this.

            What I'm looking for is the actual curd which at this point I do understand is a phase of production. I'm looking to make my own fresh mozza from the curd stage by simply bringing it to the right temp and stretching it in salt water. It may not sound like much, but I've tried it freshly stretched and still warm and it destroys the generic stuff in flavour and texture. Although I'm sure it would be delicious to buy a ton of milk/rennet etc and go through the entire process, it kind of defeats my intended purpose of being able to make my own fresh mozzarella quickly and easily from a block of curd that can be pre portioned and frozen for longer periods.

            There's a handful of places in the US that sell "mozzarella cheese curd". It most definitely exists and is available for sale online....just can't find a Canadian distributor yet. Apparently it's not exactly a popular product for non-commercial buyers these days. Kind of a shame because it's likely cheaper and when sourced from a decent cheese maker, undeniably more delicious than the bland stuff that comes in brine at the supermarket.

            Just in case anyone else is interested, I'll post up if I find anyone in Canada who's willing and able to ship me some.

            Thanks again for your comments folks!

            1. re: johnjohnson78
              anonymoose Dec 19, 2011 06:32 AM

              I believe that the Cheese Factory in Edmonton sells curd. Maybe you should try someplace like Janice Beaton.

              1. re: anonymoose
                sharonanne Dec 19, 2011 07:40 AM

                They do and the curds taste a LOT better than any other I've had but I believe that is because they make them fresh every day. I wonder how much you would lose by freezing them.

        2. s
          Scary Bill Dec 19, 2011 08:11 AM

          I still don't know what you are talking about. And I've bought fresh mozz in the past in Toronto where there is a small Italian deli that makes fresh every Saturday, for the long lineups that it attracts. The fresh mozz is the curd.

          Contact these guys and ask them.

          Alberta Cheese
          Company Ltd.

          8420 – 26 St. SE, Calgary,
          AB Canada T2C 1C7

          P: 403.279.4353 F: 403.270-4795
          E: info@albertacheese.com

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