£17.50
Raw milk Water Buffalo Zizzona. (Giant mozzarella serves 4-6)
Zizzona is a rarity. This is only found at No2 Pound Street. It is simply a huge mozzarella ball. When our head of cheese met Jonathan he suggested the idea of making them. The idea of this originally comes from Campania, Italy. Zizzona literally means in Campanian dialect, a mother’s milky breast. It’s taste is much like mozzarella with citrusy, creamy, sour cream and grassy, yogurty notes. However the immense size of this cheese allows it to hold more liquid milk. When you gently tear open a Zizzona sweet buffalo milk adds another dimension.
This is a must for a family occasion as a centre piece. Serve with fresh aromatic basic, Italian lemon, rich ripe plum tomatoes, with a green peppery olive oil a drizzle of aged balsamic and some fine sea salt, tear the Zizzona open and boom! what a fabulous family and friends starter.
Out of stock
At 350g this is the largest mozzarella made in the UK from the finest west country buffalo milk… In fact, an Italian customer of ours asked for it, so we had it made!
Succulent and moist, a fresh burst of lemony zing followed by a savory, grassy and almondy length. Oh my oh my!
| Cheese make | Fresh |
|---|---|
| Milk type | Buffalo |
| Strength | 1 |
| County | Somerset |
| Pasteurisation | Unpasteurised |
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 180g but are approximately 210g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.
A semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose's family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows' milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.
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