Comments on: BelGioioso Cheese to Open New Plant https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/ News and information covering the animal agriculture sector Thu, 12 Nov 2009 19:11:34 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: spider plants https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-345 Thu, 12 Nov 2009 19:11:34 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-345 Great information. Now I know which direction to go. Do you know how the plant is doing? Many greetings!

]]>
By: spider plants https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90016 Thu, 12 Nov 2009 19:11:34 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90016 Great information. Now I know which direction to go. Do you know how the plant is doing? Many greetings!

]]>
By: spider plants https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90825 Thu, 12 Nov 2009 19:11:34 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90825 Great information. Now I know which direction to go. Do you know how the plant is doing? Many greetings!

]]>
By: william Hummel https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90824 Sun, 07 Jun 2009 20:19:53 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90824 David,
sorry I took a 6 months to get back to this website!,,,but hopefully you’re listening…
Slice the curd into 4″ by 4″ squares about a 1/4″ thick.
In the factory we cook it at 180 degrees, at home,,,Just heat water until boiling. Place pieces into pot and slowly stir/nead.
When the curd is just slightly firm, pull out of hot water, form whatever shape you’d like by hand…this takes practice(it took me some time to get good at it), so don’t get discouraged right off the get go. submerge into a bowl of cool tap water for 7-10 minutes, take out and place into a bowl of ice cold water for 7-10 minutes. Two baths of different temp because the cooling process needs to be gradual. If warm piece of cheese is placed into ice cold water too soon it will ShoCk it and cause the surface to wrinkle, peel apart, and loose butterfat. Good luck,,,,and like i said , don’t become discouraged, if i had to make fresh moz. by hand for a living, versus our automated forming machine,,i’d be looking for a new line of work!
william hummel

]]>
By: william Hummel https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-344 Sun, 07 Jun 2009 20:19:53 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-344 David,

sorry I took a 6 months to get back to this website!,,,but hopefully you’re listening…

Slice the curd into 4″ by 4″ squares about a 1/4″ thick.

In the factory we cook it at 180 degrees, at home,,,Just heat water until boiling. Place pieces into pot and slowly stir/nead.

When the curd is just slightly firm, pull out of hot water, form whatever shape you’d like by hand…this takes practice(it took me some time to get good at it), so don’t get discouraged right off the get go. submerge into a bowl of cool tap water for 7-10 minutes, take out and place into a bowl of ice cold water for 7-10 minutes. Two baths of different temp because the cooling process needs to be gradual. If warm piece of cheese is placed into ice cold water too soon it will ShoCk it and cause the surface to wrinkle, peel apart, and loose butterfat. Good luck,,,,and like i said , don’t become discouraged, if i had to make fresh moz. by hand for a living, versus our automated forming machine,,i’d be looking for a new line of work!

william hummel

]]>
By: william Hummel https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90015 Sun, 07 Jun 2009 20:19:53 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90015 David,
sorry I took a 6 months to get back to this website!,,,but hopefully you’re listening…
Slice the curd into 4″ by 4″ squares about a 1/4″ thick.
In the factory we cook it at 180 degrees, at home,,,Just heat water until boiling. Place pieces into pot and slowly stir/nead.
When the curd is just slightly firm, pull out of hot water, form whatever shape you’d like by hand…this takes practice(it took me some time to get good at it), so don’t get discouraged right off the get go. submerge into a bowl of cool tap water for 7-10 minutes, take out and place into a bowl of ice cold water for 7-10 minutes. Two baths of different temp because the cooling process needs to be gradual. If warm piece of cheese is placed into ice cold water too soon it will ShoCk it and cause the surface to wrinkle, peel apart, and loose butterfat. Good luck,,,,and like i said , don’t become discouraged, if i had to make fresh moz. by hand for a living, versus our automated forming machine,,i’d be looking for a new line of work!
william hummel

]]>
By: David Adamovich https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-343 Sun, 14 Dec 2008 22:46:08 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-343 William:

Would you please give me a walk-through lesson in making mozzarella from B curd? Exactly what size should the curd be cut? Should it be at room temperature? What temperature water? One or two baths? How long in the water bath? When to salt? etc. Please forgive all the fuss about detail. I’ve tried many times and often the cheese comes out chewy and rubbery. I’m sure I’m doing something wrong but would do best with detail with 3 lbs. of curd as the initial product.

Thank you,

David

]]>
By: David Adamovich https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90823 Sun, 14 Dec 2008 22:46:08 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90823 William:
Would you please give me a walk-through lesson in making mozzarella from B curd? Exactly what size should the curd be cut? Should it be at room temperature? What temperature water? One or two baths? How long in the water bath? When to salt? etc. Please forgive all the fuss about detail. I’ve tried many times and often the cheese comes out chewy and rubbery. I’m sure I’m doing something wrong but would do best with detail with 3 lbs. of curd as the initial product.
Thank you,
David

]]>
By: David Adamovich https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90014 Sun, 14 Dec 2008 22:46:08 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-90014 William:
Would you please give me a walk-through lesson in making mozzarella from B curd? Exactly what size should the curd be cut? Should it be at room temperature? What temperature water? One or two baths? How long in the water bath? When to salt? etc. Please forgive all the fuss about detail. I’ve tried many times and often the cheese comes out chewy and rubbery. I’m sure I’m doing something wrong but would do best with detail with 3 lbs. of curd as the initial product.
Thank you,
David

]]>
By: William Hummel https://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-342 Mon, 03 Nov 2008 01:12:35 +0000 http://animal.agwired.com/2008/03/21/belgioioso-cheese-to-open-new-plant/#comment-342 To buy fresh curd, call the company directly, 1-877-863-2123. I know the finished product is in almost every grocery store. I’ve been with BelGioioso for over 12 years. Year 1, we produced 1 small vat of fresh mozzarella a day, four days a week. How fast did it catch on…12 years later and at times 30 plus vats per day, 6 days a week, it is made in 2 different plants, Glenmore, WI., which I was the first person to mould the curd into its final product when the plant opened in 2003, and Freedom, WI., which started earlier this year,,, and I’m proud to say that I was the first to mould the curd into its final product. Although to the naked eye it seems that the fresh curd is rolled through a mixing machine and forming into various sizes, it is a process that needs constant supervision until it gets to your kitchen. I pride myself in supervising the making of this and hope you all taste the quality and care we put into this.

]]>