At Rosalini’s, we use only all natural, premium mozzarella cheese which we grate by hand.
We’ve chosen to use a more expensive variety of cheese which is made with a “kiss of buffalo milk.” The addition of buffalo milk adds creaminess to the cheese like that found in mozzarella di bufala or authentic, Italian buffalo mozzarella. Plus, we combine both part skim and whole milk mozzarella.
Many other pizzerias use a mozzarella with added corn starch or modified starch. The starch makes the cheese stay firm when melted and may cause it to burn when exposed to the high heat of a pizza oven. Mozzarella with added starch does not reheat as well and will never give you that nice oosey, stretchy consistency of a real mozzarella.
Why do some pizzerias choose a lesser quality cheese? To lower costs. Mozzarellas with added starch cost around 30-40 cents less per pound than the premium cheese we use at Rosalini’s.
Some pizza shops even mix their mozzarella with other cheeses, like munster. Why? Some say it’s to give a unique taste. But others, like our Chef Greg, say the real reason those other guys combine cheeses is to lower production costs.
How can the other guy produce a $5 pizza? He has to figure out a way to lower his costs. Cheese is the big cost factor when making a pizza. So if you cut a $2 per pound mozzarella
with another cheese that costs less than $2, you’ve lowered your production cost.
But at Rosalini’s, we believe that in order to make a high quality, premium pizza, we must use high quality, premium ingredients and that starts with our cheese.
If your Italian Grandma (or our own Grandma Jenny Romeo) wouldn’t have served it at her table, why should we?
Rosalini’s, where we treat you, and feed you, like a member of the family.
Hungry yet? We’ll fix that!