Hoboken Mozzarella featured in Time
Great Hoboken Mozzarella makes some people emotional
When you’re surrounded by great fresh Mozzarella cheese like we have in Hoboken, you might say we’re all quite spoiled.
Time Magazine writer Josh Ozersky noticed that after not having Hoboken Mozz for nearly 10 years, and coming back to enjoy some Fiore’s – and how it shames even 5-star fancy restaurants in Los Angeles.
“It’s not like the dairies around you can’t get the ingredients. It’s merely a question of what they do with them. The best I ever had was at a small deli in Hoboken called Fiore’s, which since 1913 has been making fresh mozzarella from the curds and fresh ricotta from the whey, and which has ruined me for life for both cheeses. Thanks a lot, Fiore’s. When I went back years later and tasted the warm, slightly gelatinous, quiveringly fresh product, it was akin to, in G.K. Chesterton’s phrase, “a dead man remembering life.” A great mozzarella is so distinctive and so awe-inspiring (and, yes, awesome too) that you couldn’t possibly confuse it with the regular kind.”
See the full article here – and enjoy your lunch today!
(Thanks, Stephen for the tip!)