Maple 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. After combining the strands and cream, cheesemakers mix in 100% Grade A Vermont Maple Syrup. The Stracciatella can then be used as a filling for burrata or in this case, sold as-is.
Tasting Notes
Slightly sticky, chewy strings of mozzarella are bathed in cream, and milky flavors balance with sweetness and a slight tang. The stringiness of the cheese leads to more chewing, and a meatier feel. The combination of maple and cream results in both flavors getting a boost.
Pairings
This cheese is begging to be cooked with: tossed into a fruit salad, or fried and topping pancakes.
