<<<Hoboken>>> Mutzfest

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CCinNJ
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2013/01/17 20:37:41 (permalink)

<<<Hoboken>>> Mutzfest

On Sunday 1/20 the First Annual Hoboken Fresh Mozzarella Festival aka Hoboken Mutzfest will take place.

http://www.mutzfest.com/

I'll be there to cheer-on M&P Biancamano to victory.

Fiore's is not entering the ring.


Ill be back...with the results.

#1

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    CCinNJ
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    Re:<<<Hoboken>>> Mutzfest 2013/01/17 20:46:30 (permalink)
    #2
    lleechef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/17 22:23:41 (permalink)
    Too bad it seems they all use milk curd.  Starting with unpasturized whole milk makes a lovely, delicious, creamy artisinal fresh mozzarella.
    #3
    CCinNJ
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    Re:<<<Hoboken>>> Mutzfest 2013/01/17 22:39:32 (permalink)
    I'll cause a riot if I say that.
    #4
    Pigiron
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    Re:<<<Hoboken>>> Mutzfest 2013/01/17 22:39:59 (permalink)
    Is it legal to use unpasteurized milk in this country?
    #5
    lleechef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/17 22:45:53 (permalink)
    Yes.  You can BUY unpasturized, whole milk from a farm but you have to have the equipment to pasturize it yourself.  When I was chef in Boston I bought my mozz from Gigi Mozzarella and Maria got whole milk from a farm in NH, pasturized it herself then made the cheese by hand.  It was without a doubt the best mozz I have ever eaten in the US.
    #6
    Pigiron
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    Re:<<<Hoboken>>> Mutzfest 2013/01/17 23:13:53 (permalink)
    lleechef

    Yes.  You can BUY unpasturized, whole milk from a farm but you have to have the equipment to pasturize it yourself.  When I was chef in Boston I bought my mozz from Gigi Mozzarella and Maria got whole milk from a farm in NH, pasturized it herself then made the cheese by hand.  It was without a doubt the best mozz I have ever eaten in the US.

     
    So, if I understand correctly, you still can't sell cheese made from unpasteurized milk, but cheese made from recently pasteurized or small batch pasteurized makes for better cheese?  I've had lots of raw milk cheese, but never mozzerella.  It sounds wonderful.
    #7
    pnwchef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 10:25:55 (permalink)
    lleechef

    Too bad it seems they all use milk curd.  Starting with unpasturized whole milk makes a lovely, delicious, creamy artisinal fresh mozzarella.

    Lisa, I plan on using raw milk, from our Nigerian Dwarf goats. I'm looking forward to the day I can form this ball of silky, creamy, goodness, I haven't made it in yrs. I bet Michael would get you a Water Buffalo for the back yard.
    #8
    lleechef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 11:28:30 (permalink)
    pnwchef,
    Hmmmm......I had never thought of a water buffalo, I was thinking more along the lines of 4-6 dairy cows in the yard.  But the neighbors might take less offence to the buffalo.  At any rate, I'll have to contact Maria at Gigi Mozzarella for the recipe.  Have you ever made it??  Apparently her husband's family in Italy manufactures mozzarella the old-fashioned way, with the whole milk and that's where she learned.  Once on a trip to NYC to visit a mozz producer (who used cheese curd) they proclaimed, "Lady, NOBODY does it that way any more!!"  That's why hers was sooooooooo good.
    www.mozzarellahouse.com
     
    post edited by lleechef - 2013/01/18 11:33:43
    #9
    ScreamingChicken
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 12:16:42 (permalink)
    I believe Mozzarella House might've been featured in an episode of Lidia's Italy in America.
    #10
    lleechef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 12:33:49 (permalink)
    ScreamingChicken

    I believe Mozzarella House might've been featured in an episode of Lidia's Italy in America.

    That is entirely possible.  Lidia is often in the Boston area.
    #11
    pnwchef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 12:53:56 (permalink)
    Lisa nice site, it feels like Italy. I made Fresh Mozzarella at CIA Napa Valley. The process is easy, but you need to know when to say when, it's easy to over do. You don't get silky, smooth, melt in your mouth creamy by working it to much.............I also want to make fresh Ricotta.........The best Mozzarella I have ever had was in Rome, the Cheese came from an area between Rome and Naples. The cheese makers in that area all have their own herds of Water Buffalo.
    #12
    pnwchef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 12:57:25 (permalink)
    Lisa, I forgot to bring up that, the site says it also makes Scamorza cheese, don't tell Michael or else he will open a Apizza restaurant and call it Jerry's
    post edited by pnwchef - 2013/01/18 12:58:32
    #13
    lleechef
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    Re:<<<Hoboken>>> Mutzfest 2013/01/18 13:01:42 (permalink)
    Too late, he already looked at the site and is on the phone now. 
    #14
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