Category

Cheese

Udderly AMOOsing and EGGstraordinary Dairy Facts & Tips with Dairy Direct

By | Cheese, Dairy, What Chefs Want

Dairy, the unsung hero of every kitchen, takes the spotlight, and we’re dishing out some cool tidbits, tips, and tricks, courtesy of our friends at Dairy Direct! Fresh off a chat with the Dairy Direct squad, it’s clear they’re on a mission to deliver dairy beyond the ordinary. Their emphasis on freshness, efficiency, and high standards ensures that our chefs receive top-tier products.

So, grab your apron and let’s whisk our way through some fun facts and eggstraordinary uses that’ll make you say, “Holy cow, who knew dairy could be this udderly fantastic?”

Cottage Cheese is a powerful secret ingredient

Cottage cheese has been having kind of a moment the past couple of years, with TikTok trends showing cottage cheese added to EVERYTHING. While TikTok trends aren’t always great, they’re not wrong here. You can enhance the creaminess and richness of any dish without the need for excessive calories and fat. As a bonus, incorporate cottage cheese as an excellent protein source to sustain energy levels over extended periods. Your health-conscious patrons will thank you and your regular patrons will just appreciate the upgraded taste! Add it to scrambled eggs for lighter, fluffier eggs. Add it to meatballs to keep them moist when working with leaner meats. Add it to mashed potatoes for an undeniably smooth and velvety texture.

  • Cottage Cheese – 5 pound tub (item #93009)
  • Cottage Cheese – 4/ 5 pound tubs (item #93008)

Buttermilk used beyond breakfast

Move over buttermilk pancakes. In search of a simple method to tenderize your chicken or pork before cooking? Harness the acidic power of buttermilk as an excellent choice for a marinade ingredient. Enhance the flavor with ground spices such as paprika, garlic powder, and cayenne. Allow your protein to rest in this buttermilk-based marinade for a minimum of one hour, or for up to 24 hours.

  • Buttermilk – half gallon (item #02550)
  • Buttermilk – 9 / half gallon (item #93037)

Leverage Liquid Eggs to Make it Easy

No need to walk on eggshells, liquid eggs are a lifesaver in the kitchen. They have a longer shelf life, lasting up to three weeks. They are pasteurized to destroy Salmonella and other bacteria. Liquid whole eggs are simple to use, consistent in measurement, safe, and are high-quality. Regular eggs differ in sizes, so measurements aren’t always consistent. Perfect for batch cooking, custards, or as a base for delicate quiches, liquid eggs provide a streamlined approach to egg-based dishes. They are a perfect solution for high-volume kitchens.

  • Eggs – Liquid Whole – 2 pound (item #80007)
  • Eggs – Liquid Whole – 15/2 pound (item #80006)

Dairy Direct serves as the direct link to top-tier dairy, connecting consumers with products from local dairy farms predominantly in Northern Ohio, Southern Michigan, and Western Pennsylvania. Since 2007, Dairy Direct has championed freshness and quality, specializing in a range of dairy products available through What Chefs Want including, buttermilk, half & half, chocolate milk, eggs, sour cream, heavy cream, varieties of milk, peeled hard-boiled eggs, liquid eggs, and cheese. Their commitment to excellence goes beyond products, aligning with farmers and producers who uphold the highest standards of quality. Dairy Direct delivers dairy beyond the ordinary.


What Was That Tagline? “Milk, Does a Body Good.”

Milk stands as a nutritional powerhouse, contributing approximately 73% of the calcium available in our food supply. Packed with essential nutrients like protein, calcium, and vitamin D, one 8-ounce glass of milk offers the calcium equivalent of 4.5 servings of broccoli, 16 servings of spinach, or 5.8 servings of whole wheat bread. Additionally, chocolate milk emerges as a post-workout hero, combining fluids, carbs, and protein to effectively rehydrate and refuel muscles.

Tailor your recipes with precision by selecting the right milk variety. Utilize whole milk for indulgent dishes like mashed potatoes, 2% for lighter soups, and skim milk for calorie-conscious additions to coffee-based sauces.

  • Chocolate Milk 1% – Half Pint (item #02587)
  • Chocolate Milk 1% – 12/16 oz (item #15907)
  • Milk Whole – 4 / 1 gallon (item #93024)
  • Milk Whole – 1 gallon (item #93025)
  • Milk Whole – 50 / half pint (item #93032)
  • Milk 2% – 12/ 1 pint (item #23306)
  • Milk 2% – 1 gallon (item #93014)
  • Milk 2% – 4 / 1 gallon (item #93013)
  • Milk 2% – 50 / half pints (item #93031)
  • Milk 1% – 50 / half pints (item #99754)
  • Milk Skim – 4 / 1 gallon (item #93022)
  • Milk Skim – 1 gallon (item #93023)
  • Milk Skim – 50 half pints (item #93030)

Not to Be Cheesy, But…

Did you know that the average American eats around 23 pounds of cheese every year? Now that’s what we call a grate love affair! Cheddar is the most popular natural cheese in the U.S.! Cheddar has even made it to the moon. In 1962, NASA sent a specially crafted cheddar wheel on the spacecraft Ranger 7 to study how vacuum conditions affect food.

Swiss cheese comes in at a strong fourth place in popularity, in the US, but its number one in our hearts. Did you know that the holes in Swiss cheese are called “eyes,” and larger eyes are associated with a more robust and nutty flavor. So if the holes in swiss are called eyes, what do you call swiss cheese varieties without eyes? Blind. (No really, that’s a real thing! Look it up!)

  • Cheddar Cheese – Tillamook – 2 / 5pounds (item #02338)
  • Cheddar Cheese – Extra Sharp – Tillamook – 10 pounds (item #33573)
  • Swiss Cheese – Cut – 8 pound – (item #91453)

Sour Cream – Beyond the Baked Potato

Sour cream is a versatile kitchen ally, finding its way into baking, cooking, and condiments. With its rich and acidic profile, sour cream imparts a moist and tender texture to baked goods. It serves as the foundation for numerous dips and dressings, graces baked potatoes as a popular topping, and brings its tangy, smooth charm to soups and sauces. Some of our favorite sour cream swaps? Make a quick and tangy frozen yogurt by mixing sour cream with honey and your favorite fruit puree. Or give your potato salad a creamy kick by swapping some of the mayo with sour cream. It adds a delightful tanginess to this classic dish.

Sour Cream Tub – 32 pound case (item #16406)

Dairy, the unsung hero of every kitchen! Now, with What Chefs Want and our partners at Dairy Direct, we’re handing you the golden ticket to the dairy wonderland—think the highest quality and freshest dairy imaginable. Whether you’re spicing up your menu with cottage cheese creations or pondering the cosmic freshness of cheddar on the moon, we’re here, excited and ready to be your dairy dream team.

You can find these products from Dairy Direct at What Chefs Want:

  • Buttermilk – half gallon (item #02550)
  • Buttermilk – 9 / half gallon (item #93037)
  • Cheddar Cheese – Tillamook – 2 / 5pounds (item #02338)
  • Cheddar Cheese – Extra Sharp – Tillamook – 10 pounds (item #33573)
  • Chocolate Milk 1% – half pint (item #02587)
  • Chocolate Milk 1% – 12/16 oz (item #15907)
  • Chocolate Milk – 50 / half pint (item #93033)
  • Cottage Cheese – 5 pound tub (item #93009)
  • Cottage Cheese – 4/ 5 pound tubs (item #93008)
  • Eggs – Brown – Cage Free – 15 dozen (item #03979)
  • Eggs – Large – 1 dozen (item #04730)
  • Eggs – Large – 30 dozen (item #56800)
  • Eggs – XL – 30 dozen (item #04910)
  • Eggs – Liquid Whole – 2 pound (item #80007)
  • Eggs – Liquid Whole – 15/2 pound (item #80006)
  • Eggs – Hard Boiled – Peeled – 20 pound (item #80003)
  • Half & Half – 1 quart (item #02606)
  • Half & Half – 12/1 quart (item #02757)
  • Half & Half – 12/1 quart (item #29039)
  • Half & Half – 402 count portions (item #93021)
  • Heavy Cream 36% – quart (item #16407)
  • Heavy Cream 36% – 12/ 1 quart (item #26967)
  • Heavy Cream 40% – 12/ 1 quart (item #93017)
  • Heavy Cream 40% – 1 quart (item #93018)
  • Milk Whole – 4 / 1 gallon (item #93024)
  • Milk Whole – 1 gallon (item #93025)
  • Milk Whole – 50 / half pint (item #93032)
  • Milk 2% – 12/ 1 pint (item #23306)
  • Milk 2% – 1 gallon (item #93014)
  • Milk 2% – 4 / 1 gallon (item #93013)
  • Milk 2% – 50 / half pints (item #93031)
  • Milk 1% – 50 / half pints (item #99754)
  • Milk Skim – 4 / 1 gallon (item #93022)
  • Milk Skim – 1 gallon (item #93023)
  • Milk Skim – 50 half pints (item #93030)
  • Orange Juice –1 gallon (item #14462)
  • Orange Juice – 4/1 gallon (item #14461)
  • Sour Cream Tub – 32 pound case (item #16406)
  • Swiss Cheese – Cut – 8 pound – (item #91453)


* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.

How to Craft a Standout Charcuterie Board

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Fruit, Gourmet, Gourmet Cheese, Holiday, Hors d'oeuvre, Meats, Snack Foods, What Chefs Want

The art of creating a charcuterie board goes beyond assembling an assortment of cured meats and cheeses. It is a culinary symphony that combines flavors, textures, and aesthetics to delight the senses. In this guide, we will explore the key elements of crafting the ultimate charcuterie board, from balancing flavors to adding artistic touches that can set the experience at your restaurant apart from all the others.

Balancing Flavors: Key Components

Variety of Cured Meats:

Start with a selection of high-quality cured meats. Include a mix of textures and flavors, such as prosciutto for its delicate saltiness, spicy chorizo for a kick, and genoa salami for a robust taste.

Some of our favorite suggestions:

Smoking Goose Wagyu Beef Bologna (item #33841) – This domestically raised Wagyu beef, from the same breeds as prized Japanese Kobe beef, is expertly spiced with white and black peppercorns, mustard, coriander, and paprika. Pork-free and hot-smoked for a fully cooked and flavorful experience, it boasts a honeycomb casing that ensures beautifully petal-shaped slices, perfect for serving on charcuterie boards.

North Country #1 Salami (item #03921 / 95058 / 95059) – North Country’s richest and creamiest salami, featuring bold flavors infused with cheese from Blue Jacket Dairy in Bellefontaine, OH, Chardonnay from Debonnne Vineyards in Madison, OH, along with the zesty addition of chopped garlic and fresh sage.

Tempesta Brandy & Sage Paté (item #32191 / 32238) – This is Tempesta’s chicken liver paté, seasoned with a savory blend of sage and aged brandy.

Cheese Selection:

Choose a diverse array of cheeses, ranging from soft and creamy brie to sharp cheddar. Include different milk types like cow, goat, and sheep to offer a variety of textures and flavors.

One of our favorite rules of thumb, choose something hard, something soft and something blue.

Surprise your guests with unique cheeses. These unexpected flavors can be a memorable addition.

Some of our favorite suggestions:

Tulip Tree Trillium (item #25790 / 27177) – This cow’s milk triple cream, bloomy-rind cheese draws inspiration from French classics, Camembert and Brie. Boasting a soft, buttery texture with rich, smooth flavors and gentle lactic tones, it earned second place in the World Cheese Competition in 2020.

Sequatchie Cove Shakerag Blue (item #91934) – Shakerag is a crumbly yet dense blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey. Its sweet and fruity interior is reminiscent of root beer, and lends itself to more savory notes of bacon and dark chocolate towards the rind.

Kenny’s 10 year Reserve Cheddar (item #32172) – Get it while it lasts! Fans of Kenny’s Reserve Cheddar or extreme-aged cheddars will love this 10-year old offering. Surprisingly buttery for its age, it has taken on many of the characteristics of a heavily-aged Gouda with plenty of crystallization and a very strong caramel finish.

Capriole Mont St. Francis (item #91113) – Mont St. Francis, an intense, beefy, and earthy cheese, embodies a hearty and stinky character with its semi-hard texture and rich profile. Crafted by Capriole Farmstead, this award-winning goat cheese is meticulously handmade, using milk sourced from a local Indiana farm.

Accompaniments:

Add complementary accompaniments like honey, mustard, jams and chutney to enhance the flavors of both the meats and cheeses. These condiments provide a sweet, tangy, or spicy contrast.

Make sure to include something sweet and something spicy to accompany the varying flavors you’ve already picked with the meats and cheeses.

Some of our favorite suggestions:

Membrillo/quince jam (item #93605 / 96328) – Membrillo (quince paste) contains only three ingredients: quince, sugar, and lemon, cooked into a reddish paste. The naturally high pectin content in the Valencian quince gives the paste its firm and jelly like texture.

Orange blossom honey (item #93506) – This honey is brimming with bright, citrusy notes that are sure to captivate your palate, made from orange blossoms to impart a mild and citrus-scented flavor you’re bound to adore.

Whole grain mustard (item #95107 / 95106) – A pleasant and very sweet mustard that acquired its flavor as a result of the maceration of the whole mustard seeds in the cider vinegar.

Fresh, Dried and Pickled Produce:

Incorporate fresh and dried fruits, such as figs, grapes, or apple slices, to add a natural sweetness and refreshing element that balances the richness of the meats and cheeses.

To balance out the bread-based vessels to hold your bites, consider including bell peppers or celery to serve as your base as well.

Include pickled or briny vegetables like pickles, pickled onions, or olives. Their tangy and briny flavors cut through the richness of the meats and cheeses.

Some of our favorite suggestions:

Fig almond cake (item #94036 / 91179) – Handmade in Valencia, Spain, this wheat-free cake is crafted from Pajarero figs and Marcona almonds – a traditional combination with nothing else. Your gluten-sensitive friends will thank you for this flourless delight, where almonds are hand-pressed between layers of whole dried figs.

Gordal olives (item #98866 / 95556) – The name gordal means “the fat one” due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive.

Pear Mostarda (item #90596 / 30086) – This traditional condiment from Mantova skillfully balances hand-cut candied pears with a hint of potent mustard extract.

Textured Crackers,  Bread, Nuts and Seeds:

Introduce a variety of textured crackers and breadsticks to add crunch and variety. Choose options with nuts or seeds for an extra layer of flavor and visual interest.

Incorporate a selection of nuts and seeds, such as candied pecans or roasted almonds. They add a delightful crunch and nuttiness to the board.

Some of our favorite suggestions:

Quicos corn nuts (item #17595) – GMO-free Quicos are giant corn kernels that have been soaked in water, then fried and salted. This delightfully cruncy snack pairs perfectly with beer and is a great addition to a cheese plate.

Le Tresor Crackers for cheese (item #92321) – These little bite sized waffle crackers might be the perfect cracker! Light enough to not overpower your topping, but just the right thickness to not fall apart while you dress it with your favorite spread.

Blanched Hazelnuts (item #95340 / 95313) – Blanched hazelnuts are hazelnuts, or filberts, have had their skins removed, revealing a smooth and creamy nutty interior. This enhances the hazelnuts’ flavor profile by eliminating any bitterness associated with the skin

Aesthetic Touches

Artful Arrangement:

  • Arrange the elements in a visually appealing manner. Place cheeses of different shapes and colors strategically, and layer cured meats in a cascading fashion. Creating symmetry or asymmetry can both be aesthetically pleasing so do whatever you feel works best for your ingredients.
  • Consider placing meats and cheeses that you want to encourage pairing next to each other.
  • Make the meat stand out, literally. Fold or roll salami and prosciutto to give it more shape and add volume on the board.
  • And keep in mind that placement is important. Hard cheeses should be on the outside of the board if they aren’t already sliced, and soft/spreadable cheeses toward the inside, to make accessing everything easier.

Microflowers and Herbs:

Bring on the color by garnishing with microflowers and fresh herbs. Edible flowers like pansies, purple pepper, or fire stix add an unexpected pop of color, while herbs like rosemary or thyme contribute fragrance and a hint of freshness.

Pansies – Edible Mix (item #40032) – Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of colors.

Purple Pepper Micro (item #02377) – Beautiful dark purple colored 6-7 petaled gems. Mild, sweet bell pepper taste.

Firestix (item #40310) – Firestix are the brightly colored flowers of the amaranth plant. The blossoms have a delicate, plume-like appearance and can be purple, magenta, red, gold and green in color and a neutral flavor that is mildly reminiscent of corn silk.

Crafting the ultimate charcuterie board is an art that combines flavors, textures, and aesthetics. By balancing a variety of cured meats, cheeses, and accompaniments, and adding artistic touches like microflowers, you can create a visually stunning and palate-pleasing experience. Don’t be afraid to experiment with unexpected ingredients, as they can elevate your charcuterie board to new heights, leaving a lasting impression on your guests.

The Artistry and Inspiration Behind Sequatchie Cove Creamery’s Unique Cheeses

By | Charcuterie, Cheese, Dairy, Gourmet, Gourmet Cheese, Local, What Chefs Want

Nathan and Padgett Arnold, founders of Sequatchie Cove Creamery in southeast Tennessee, are the driving forces behind an artisanal cheese venture that encapsulates passion, creativity, and a profound connection to the land. Their journey into the world of cheesemaking is a captivating tale of love, innovation, and dedication to preserving the essence of their region. From humble beginnings to becoming an award-winning creamery, the Arnolds’ story unfolds as a testament to the transformative power of inspiration, both local and global. Through their intricate process of crafting unique cheeses, the Arnolds pay homage to their surroundings while embracing flavors and techniques from around the world. Join us as we talk with Padgett Arnold and delve into the narrative of Sequatchie Cove Creamery.

What led to the creation of Sequatchie Cove Creamery? How did the idea to start making cheese originate for you and Nathan?

Padgett: We took a unique path from our original backgrounds. Back at the University of Georgia, I was studying horticulture with the aim of becoming a specialist in edible crops. Nathan and I connected through shared interests and found ourselves working at Crabtree Farms, an urban farm with a strong commitment to sustainable agriculture and community access to food. This was during the late 90s in Chattanooga.

During that time, we met the Keeners, and Nathan joined them at Sequatchie Cove Farm to grow their produce program in 2003, while I remained at Crabtree. While Nathan was at Sequatchie Cove, he became increasingly drawn to working with the farm’s animals and exploring ways to add value to the operation.

The question arose: How can we create sustainable livelihoods for multiple families on this small farm while meshing well with its existing enterprises? The notion of cheese came into play, along with the concept of adding value to the farm. It’s a bit of a chicken-and-egg situation, but that’s the journey that brought us here.

Let’s delve into your sources of inspiration. Where did you find the creative spark for Sequatchie Cove Creamery?

In 2004, a trip to Italy left a lasting mark on us. At an international farming and food festival, we were exposed to a diverse array of foods that planted the seeds of inspiration. It was there that we encountered new cheeses, particularly French alpine varieties.

There was a period that Nathan was traveling a lot, making contacts through the American Cheese Society and learning as much as he could through these contacts. He also studied cheesemaking in France, which became a huge source of inspiration for our own creations. He adapted the unique techniques and essence of those French cheeses and blended them with the distinct character of Tennessee’s Sequatchie region.

Cheese making is both scientific and artistic. It’s not just a wheel of cheese, it’s a work of art. Our cheeses have aesthetic appeal that resonates, particularly among chefs.

Ok, let’s talk about these cheeses. Take me through them and what makes them so special.

Cumberland

Our first cheese, the Cumberland, is a simple and rustic Tomme, inspired by the French Tomme de Savoie. It offers buttery and earthy flavors, complemented by a tangy grassy note and subtle hints of macadamia nut. Chefs love its versatility – it can be grated onto pizza, used as a substitute for gruyere, Havarti, or cheddar, and it’s even “kid friendly.” Its natural rind boasts a distinctive gray and white spotted appearance that makes a statement on a cheese board. With a long shelf life, it’s very kitchen friendly as well.

Search Item #91165 

Coppinger

Coppinger is our top-selling cheese and demand is really driving production. Demand has been going up and up.

It is a Southern take on the classic French Morbier, Coppinger is a semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory with notes of fresh grass and smoked meats, making it ideal for the cheese plate or melted into any dish.

This is a another very versatile cheese and it blends well with a lot of flavors Try it melted on a burger or as the ultimate grilled cheese; it’s also great as a substitute for raclette.

There is a bit of an education curve here with Coppinger, and people sometimes think with the ash line, that this is blue cheese. It is not. That unique line through the center is an ash line, that doesn’t change the flavor at all. Beyond being visually interesting, the ash line mellows out the tanginess and smooths out the finish.

Chefs are drawn to the Coppinger for its visual appeal and versatility.

Search Item #91166 

Shakerag Blue

Shakerag Blue was just recently added to the What Chefs Want offering, so it is now available to your customers!

Shakerag Blue’s colorful name is derived from both the beautiful Shakerag Hollow known for its wildflowers and rich moonshining past.

It is a crumbly yet dense, blue-veined cheese wrapped in local fig leaves which have been soaked in Chattanooga Whiskey. It matures gradually in our cool room and the slow ripening process yields a mellower flavor profile and creamier texture. The flavor isn’t overpowering, it is much more delicate, in fact, often people who don’t enjoy blue cheese, enjoy Shakerag Blue. It crumbles well for salads and steaks and deserves a prime spot on the cheese board.

I am actually the one who harvests the fig leaves to wrap this cheese. We store them in food-grade buckets, submerged in whiskey until we are ready to wrap the cheese. The fig leaf wrapping does mean that our scalability is limited by leaf availability. Occasionally, we experience production pauses as we await the readiness of fig leaves.

It is a very labor-intensive process, but the chefs go nuts for it.

Search Item #91934

As you continue to grow, how do you intend to maintain the authenticity and community-centered approach that has been integral to your creamery’s success?

It is important to us to be connected to agricultural raw materials. We never want to lose that local touchpoint.

Right now we are sourcing our milk from the only surviving dairy in the Sequatchie Valley. We really see our role as we grow as being about the cheese itself, but also about growing and supporting dairy in the region. We want to turn the ship around for the farmers – and the more we are able to grow, the more we are able to buy from the local farmers, making dairy farming a viable option for new farmers in the area.  

What would your advice be to someone just starting out?

Learn everything from people who can teach you. Really. Seek a mentor and learn as much as you can before you just jump in.  Start with a narrow focus. Study and understand someone else’s successful enterprise.  Fortunately for us, this industry has been a supportive and inclusive atmosphere and we’ve had people very enthusiastically cheering us on, but it is not an easy path.


La Mozzarella: A Journey from Italy to Your Plate!

By | Cheese, Chef's Feed, What Chefs Want

Buongiorno, food aficionados and culinary enthusiasts! Today, we invite you to join us on a delectable journey to the heart of Italy with La Mozzarella, where a passion for tradition and the finest Italian cheese can be delivered right to your kitchen.

Meet Lara Postiglione, the dynamic owner behind La Mozzarella, whose unwavering passion for the art of cheesemaking has shaped her journey from Italy to the United States. Lara has poured her heart and soul into creating a business that transcends the boundaries of just being another supplier.

The journey began when Lara and her husband, Rosario, arrived in the U.S. back in 2001. They brought with them an insatiable longing for the taste of authentic buffalo mozzarella cheese, a delicacy they had grown up cherishing in Italy.

Lara remembers the moment she tried mozzarella di bufala for the first time when she was a teacher in Italy.

“It was so amazing and I just couldn’t believe what I was eating,” said Lara Postiglione, owner of La Mozzarella.  “I told one of my students about it the very next day and he bought me a kilo of mozzarella the following week for my birthday. I ate it all in one day.”

Fast forward to 2001, when Lara and Rosario realized they couldn’t find any of the product in Chicago.  Recognizing this gap in the market, they embarked on a quest to introduce original buffalo mozzarella, natural, fresh, and steeped in generations of tradition, to the eager palates of the Chicagoland area. Now, La Mozzarella is available in 18 states and continues to grow. Through the What Chefs Want partnership with La Mozzarella, we are the exclusive distribution partner who can bring this taste of Italy to your restaurant.

A Standout Product & Philosophy

La Mozzarella’s philosophy is built on the principle of personalized service, where each customer is treated as the most important one. Lara believes that technical skill is essential, but it is her passion for what they do that sets them apart. The La Mozzarella team carefully listens to every chef’s unique needs, ensuring that the products they deliver are of the utmost quality.

“We are so grateful to have our customers and we are committed to giving them the best product, while also focusing on being kind,” said Lara. “Kindness is the most important thing and isn’t always common in the industry, so we make sure everyone on our team keeps that focus on kindness.”

Lara personally traveled through Italy, handpicking her Italian suppliers. She traversed various regions and visited numerous producers, ensuring that only the finest ingredients find their way into La Mozzarella’s offerings.

Mozzarella di Bufala

One of their proud treasures is the Mozzarella di Bufala DOP, made from the milk of Italian water buffalo, arriving in the United States within a mere 36 hours of being crafted in Campania. With a tradition dating back to the earliest days of mozzarella di bufala production, this cheese carries the esteemed “Denomination of Protected Origin Status,” safeguarding its authenticity and artisanal value.

The majority of fresh mozzarella available worldwide, including in Italy, is crafted from cows’ milk, resulting in a firmer texture with lower moisture content and a subtle taste. However, Mozzarella di Bufala stands in contrast, boasting an immensely flavorful profile, a luxurious butterfat richness, and a truly satisfying experience.

SEARCH ITEM # 32707Order by Wednesday and receive this made-to-order product, straight from Italy, 8 days later!

Burrata

And let’s not forget about their Imported Burrata, lovingly crafted from cow’s milk in the heart of Bari, Italy. As burrata’s birthplace, Bari holds a special place in this cheese’s rich history. The name itself, burrata, originates from “burro,” meaning butter, a subtle reminder of the luscious creaminess that sets this imported delicacy apart from domestic alternatives. La Mozzarella was the first to bring burrata to both Chicago and Denver, and now you can purchase it for your culinary needs at What Chefs Want.

SEARCH ITEM # 26078 Order by Wednesday and receive this made-to-order product, straight from Italy, 8 days later!

Committed to Being the Best

What truly elevates La Mozzarella to greater heights is their commitment to delivering the freshest and highest quality product. Their experience of importing fresh Italian cheeses spans over 22 years, and they have mastered the art of multiple direct flights from Italy each week. With a seamless process that ensures each cheese is made to order and arrives within 36 hours of production, La Mozzarella remains unrivaled in the United States.

But it’s not about being the largest importer for Lara; it’s about being the best. Her ambition lies in serving you the most exceptional flavors and providing an unparalleled culinary experience. La Mozzarella cheese is more than just a product; it’s a testament to their passion, love for tradition, and dedication to sharing Italy’s gastronomic treasures with the world.

Drooling yet? Well if not, check out some recipes La Mozzarella shares, featuring mouthwatering ideas like a Burrata Pesto Burger,  Peaches with Burrata, Basil, and Raspberry Balsamic Syrup, and Mozzarella with Summer Squash and Olive Puree.

So, dear foodies, let La Mozzarella transport you to the sun-kissed hills of Italy, and let the delicious journey from Italy to your plate begin!

Buon appetito! 🧀🍕🍝


Search the What Chefs Want site for these products using item codes:

  • Mozzarella di Bufala – item 32707
  • Burrata – item 26078

Item of the Day:  Wixter Cooked Shrimp

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Hors d'oeuvre, Item of the Day, Seafood, What Chefs Want

Wixter Cooked Norwegian Shrimp – Item 24152    

 

Perfect for the upcoming catering season!

Wixter’s succulent, white Shrimp are wild-caught and frozen at peak freshness. In fact, we are one of the few companies that do not add preservatives -including sulfites and phosphates – to its Shrimp. Providing 16 grams of protein per serving, as well as 30% of your daily value of calcium, Wixter’s sustainably sourced Shrimp are meeting the demand for America’s most popular seafood. Whether it’s an Etouffee, Shrimp cocktail, scampi, or your family’s favorite recipe, these American Shrimp are perfect for breakfast, lunch, or dinner.


Item 24152 – 9 LB Case    

Item of the Day:  Goat Cheese & Honey Phyllo

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Hors d'oeuvre, Item of the Day, What Chefs Want

Goat Cheese & Honey Phyllo – Item 02873    

 

Perfect for the upcoming catering season!

 The sweet flavor of wild clover honey paired with a fresh goat and cream cheese blend, wrapped in buttery phyllo pastry and brushed with a brown sugar crumble. Great for passed hors d’oeuvres and dessert plates. Contains soy, milk, and wheat. Requires baking for 4-6 minutes.


Item 02873 – 200 CT Case   

Item of the Day: Pinewood Boat

By | Appetizers, Catering, Cheese, Chef's Feed, Hors d'oeuvre, Item of the Day, Paper / To-Go, What Chefs Want

PETITE PINEWOOD BOAT 5.5X3.2 – Item 98198    

 

Perfect for the upcoming catering season!

Great for displaying a variety of items, our boat shaped bowls are an elegant way to make a statement at any event. Available in various sizes, they are multi-purpose and can be used either as a serving dish or food display. Made of pinewood they are biodegradable and disposable.

PINEWOOD BOAT W06 – SIZE: 5.5X3.2

*We offer a variety of different sizes 2.8″x2″ up to 8.7″x4.1″


Item 98198 – 50 CT Pack

Item of the Day: Spicy Halloumi Cheese

By | Cheese, Chef's Feed, Dairy, Gourmet Cheese, Grilling Essentials, Hors d'oeuvre, Item of the Day, Retail Ready, What Chefs Want

Spicy Halloumi Cheese – Item 91375 

All the grilling goodness of original Kynthos Halloumi – now in a spicy version!

Fry it up and put in a sandwich for a spicy lunch,

cut into cubes and layer between peppers & onions and grill for a spicy meatless kabob,

or simply enjoy it fried on its own.

Item 91375 – 8.8 oz Pack  


Item of the Day:  Wooly Wooly Sheep’s Milk Spreadable Cheese Log

By | Charcuterie, Cheese, Chef's Feed, Dairy, Gourmet Cheese, Item of the Day, What Chefs Want

 Wooly Wooly Sheep’s Milk Spreadable Cheese Log

Wooly Woolly is a soft and spreadable sheep’s milk cheese log from Jumilla, Spain. This style of fresh sheep’s milk cheese is quite rare in Spain. The texture is akin to cream cheese, but more pillowy. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over salads, stuff into pasta, mix into eggs, or simply enjoy on toast or a bagel to appreciate its unique flavor.

Item 30082 – 5oz Log