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About our mozzarella,
we can offer Whole or Part-skim.
It is 100% natural (not additives, preservatives, filling) and the fact that the process is still Italian-old fashioned (brine immersion instead of salt injection, natural whey draining instead of curd-wash, homemade starter cultures instead of direct set),
makes our cheese No. 1 selling cheese in the New York and Florida markets.
The product we make has at least 2% less moisture than our US competitors, with the advantage to deliver more solids during the baking.
Meaning that the end user can use 1 or 2 ounces less of cheese, but obtain the same coverage on the pizza pie. Saving from 10 to 30 cents per pound (even if my cheese is 10 cents more expensive than what he's using), and having a better product for his customers.
Mozzarella pricing: since Mozzarella is a cheese, it followed the cheese commodity market so the price is always changing.
So it will last only one week and we have to re-quote.
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