Delivery to: Metro Manila
Delivery to: Metro Manila

Zao Mozzarella Cheese

Soft and tart

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A pleasant cheese to enjoy, the Zao Mozzarella Cheese is made with fresh milk from Mt. Zao, and has a rich, slightly sharp flavor.
Japan Asia

TASTING NOTES FROM THE CURATOR

The Zao Mozzarella Cheese is richer than fresh mozzarella as it had been allowed to age a little. This cheese comes from the Yamagata Prefecture, and is made with fresh milk from cows that were allowed to graze on the pastures of Mt. Zao, and drink the natural spring waters. It is softer than its fresh counterpart, and has a sharper taste.

PREPARATION AND PAIRINGS

You can enjoy the Zao Mozzarella Cheese as part of a cheese board, with some dried fruit and crackers. But its incredible when used in dishes. Once melted, it gives a great, stringy stretch, so it’s perfect for pizzas and baked pastas, and other cheesy dishes.

AT THE FOOT OF MT. ZAO

Zao dairy center is located at the foot of Mt. Zao in the Nanokahara highlands in the Miyagi Prefecture. It was transferred here from Kanagawa in 1964 to better become a full-scale farm. The stunning site, which is roughly 20 times the size of Tokyo Dome, is surrounded by gorgeous scenery and blessed with pure water and air, as well as favorable climate and soil. Their cheeses are made from fresh raw milk from healthy cows that graze at the foot of Mt. Zao, and are popular for their excellent quality.

In the Zao dairy center, lactic acid bacteria and yeast both play a role in the production of cheese, but their functions vary slightly depending on temperature and time. Cheeses made at the Zao cheese plant use advanced procedures and techniques that keep to tradition, and value Japanese heritage.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Semi-hard cheeses (including blues) should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe, then loosely in aluminum foil to keep moisture out. Don’t forget to write up a label with the date you first opened the package. Replace the parchment paper every time you open the cheese. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.

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