Truffle Stracciatella
- Producer
- Maplebrook Farm
- Country
- United States
- Region
- Vermont
- Weight
- 16 oz
- Website
- www.maplebrookvt.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Soft
- Rennet
- Vegetable
- Rind
- None
- Style
- Pasta Filata (mozzarella-type)
- Flavor
- Flavor added to paste
Maplebrook Farm was founded in 2003 after a chance encounter. Founder Johann Englert came across Al Ducci's Groceria in Manchester, Vermont during a visit, and when she tasted their mozzarella, it transported her back to her time in Italy during college. Johann immediately bought 20 pieces of the mozzarella since she knew she couldn’t get anything that good in Boston, where she lived. After returning home, she contacted the Al Ducci’s and spoke to the owner’s son, Mike Scheps, who happened to be the cheesemaker and asked him if he could supply her in Boston with the curd to make their own mozzarella. With an answer of yes, the agreement was in place and Maplebrook Farm was born.
Today Maplebrook Farm is headquartered in Bennington, Vermont, and it is a major producer of artisanal cheese on the east coast. The Farm sources its rBGH free milk from small family farms throughout Vermont to make their line of mostly Italian cheeses.
Stracciatella is produced when cheesemakers hand-stretch mozzarella and then hand-pull it into strands, which are then mixed with cream. The practice originated in Italy as a way to use the day’s leftover mozzarella scraps, to avoid wasting them. The mixture can be used as a filling for burrata or in this case, sold as-is, with flakes of earthy black truffle mixed in.
Tasting Notes
This tangy and slightly bitter cheese is decadent with earthy undertones and an oily, creamy texture. Truffle flavor is subtle but concentrated enough to please lovers of the elusive mushroom.
Pairings
Truffle Stracciatella would be great mixed into a thick, hearty pasta dish, such as gnocchi with a vodka sauce. For drink pairings, try a merlot.
