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Recipe Ideas
Antipasto Platter
Traditional Antipasto tastes even better when it features Grande Fresh Mozzarella and Grande Aged Provolone with salami slices, artichoke hearts, black olives, pepperoncini and vine-ripened tomatoes. When you present this masterpiece to patrons, they are sure to come back for more.

Antipasto Platter
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Profit Builders
Grande Fior•di•Latte is a versatile cheese that can be served in antipasti, salads, appetizers, sandwiches, panini and pastas. Melt on crostini or bruschetta or over vegetable, meat, seafood, or poultry dishes to raise your customers' perceptions of your menu offering and increase check averages and profits.
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The pleasant and pure dairy flavor comes through in our Fresh Curd that is ideal for chefs who wish to have the ultimate hands-on connection with fresh cheese, and want to make their own fresh mozzarella or signature creations. Grande all natural, whole milk Fresh Curd is the finest in the marketplace.

Features
  • Exceptional flavor and mouthfeel
  • Consistent yield each and every time
  • 100% all natural
  • Easy to work
Benefits
  • Traditional pleasant and pure dairy flavor creates signature appeal that truly differentiates your menu and builds patron loyalty
  • Consistency in performance assures you a consistent yield for your recipes, every time
  • No whiteners added, preserving the pure, fresh dairy taste
  • Allows you to market a handcrafted, signature item and further distance yourself from the competition

Product Specifications

Form Case Pack Product Code UPC Code
Pillow Two-10 lb. 171 6 37876 09171 1 Specs & Nutritional Info.  View as PDF
Pillow One-20 lb. 172 6 37876 09172 8 Specs & Nutritional Info.  View as PDF

Handling
Always use clean utensils preferably a slotted spoon or tongs. Never use hands to serve product.
Storage
Refrigerate under 37°F, but do not freeze. Always keep product covered with cold water or mild brine.
Shelf Life
For best results, use by date printed on package.
Preparation
Sanitize your hands and work station before removing product from package.

Place desired amount of curd into stainless steel bowl.

Break curd into very small pieces by hand or with knife.

If desired, sprinkle with salt "to taste" and mix.

Pour hot water (170°-180°F) over the curd, enough to cover.

Allow the curd to head up for about one minute before working.

Gather into a soft mass, until the pieces begin to stick together.

Drain off some of the hot water.

Exchange or add additional hot water to cover the curd.

Work the curd into a soft mass with a paddle or tongs.

When strings can be formed and the curd can be stretched smoothly, it is ready to work.

Work into desired shapes. If the curd begins to harden, add a bit more hot water to reheat.

Place finished pieces in a bucket of cold running water to cool down for at least 10 minutes.

Transfer to a storage container with a tight fitting lid.

Keep the finished products covered in a light brine solution (1 Tbsp. fine sea salt dissolved in ½ gallon cold water).

Cool products to an interior temperature of 37° F before using.
Ingredients
Pasteurized whole milk, vinegar and rennet.