How It's Made

This format starts with the same pasta filata stretching process used for our fresh mozzarella, but is shaped differently to suit high-volume kitchen use. Rather than being formed into individual balls, the stretched curd is shaped into large loaves, which are then sliced, diced, or shredded depending on the intended use — from pizza toppings to deli slicing.

Flavor & Texture

Mild, clean, and consistent in flavor, with a texture engineered for performance: shredded formats melt evenly and stretch well, while loaf-cut slices hold their shape for layering.

Serving Suggetions

Shredded cheese is built for melting — pizza, baked pasta, casseroles, and anywhere even, consistent coverage matters. Loaf-cut mozzarella slices cleanly for sandwiches, paninis, and deli use, and holds up well to grilling or baking without breaking down too quickly.

Products in This Family

Filter by variety

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

Low Moisture Block

A semi-soft, low-moisture mozzarella in rectangular block form, with a mild, milky flavor and creamy texture — built for slicing and foodservice use rather than fresh eating.

Provolone

A pasta filata cheese in loaf form, mild and slightly tart when young and growing sharper with age. Resilient and stretchy with a smooth, closed body — built for deli slicing rather than fresh eating.

Shredded

The same low-moisture, whole milk mozzarella as the block style, shredded for direct use — same mild, milky flavor and creamy texture, in a ready-to-use format.

Mozzarella Log

Fresh mozzarella (fior di latte) shaped into a hand-wrapped log rather than packed in water — higher moisture than the brick oven style, with a milky, slightly salty flavor built for fresh eating and slicing.

Smoked Brick Oven

The same low-moisture, high-heat mozzarella as Brick Oven, smoked for a caramel-toned rind and a distinct smoky flavor layered over the same firm, bake-ready texture.

Brick Oven

Lower moisture and firmer than fresh mozzarella, built specifically to hold up under high pizza-oven heat without releasing excess water. Buttery flavor, smooth and slightly firm texture — made for baking, not fresh eating.

Brick Oven