Just in time for tomato season, Point Reyes Farmstead Cheese Co. has resumed mozzarella production.
The West Marin creamery, best known for its blue cheese, debuted a cow's milk mozzarella last summer at the Ferry Plaza Farmers Market in San Francisco, and this year they have boosted the output and plan to offer the cheese through October at more farmers' markets and a couple of Bay Area retail markets.
Cheesemaker Kuba Hemmerling makes the 8-ounce balls in the traditional Italian way, by inoculating the fresh milk with a culture. The culture converts the milk sugar to lactic acid over several hours and imparts a sour cream aroma and faint cottage cheese tang. Most domestic mozzarella is acidified with vinegar or citric acid, a faster method that doesn't produce the same flavor.
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