For the past 60 years, Calabro has remained the gourmet choice for mozzarella and ricotta cheese. Calabro is a family owned business based entirely in East Haven , CT. They ship their fresh cheese, made from all-natural, Grade A farm fresh milk around the country and would like to draw attention to their delicious, award-winning, handcrafted products.
Morena Febbo of Calabro Cheese is available in Chicago beginning June 13th for tastings, cooking demonstrations, and interview opportunities. Calabro is pleased to announce new distribution in the Chicago area.
We look forward to snacking and chatting with you.
Below is a press release with more information about Calabro and their award-winning cheese.
Trent & Company, Inc
I’m looking forward to snacking , yes, lots snackin’ with Morena tomorrow for CPRTV taping. I’ve been having a blast topping all my homemade pizzas with loads of shredded Calabro cheeses. Even tried topping with scamorza (pear-shaped much drier form of mozzarella).
CALABRO: A family of cheese makers since 1953
Made in America
Award-winning Handcrafted Cheeses
Family Owned and Operated for 50+ Years
Calabro Cheese handcrafts high quality Ricotta and Mozzarella. Every sliver of Calabro Cheese ships from the family owned and operated site in East Haven , CT and it is made from local Grade A, fresh, farm milk delivered multiple times daily. These rich and creamy cheeses are the company’s pride and joy. True gourmet cheese lovers not only appreciate, but would not consider allowing a substitute brand for Calabro.
What is Calabro Cheese?
· Family owned and operated for almost 60 years
· 100% made in the U.S.A.
· Calabro’s secret is using the very best fresh milk for its ricotta instead of the leftover whey, gum, and stabilizers that most companies use.
· Their ricotta and mozzarella are preferred by renowned chefs, including master chef Mario Batali.
· Calabro Cheese is preferred by many of America ’s best-known restaurants, such as Lombardi’s, New York City ’s oldest pizza parlor.
· Calabro Cheese was the first Italian cheese company to develop fat-free ricotta cheese with absolutely no fat, no salt and no preservatives added.
Among many other awards, the Impastata Ricotta, Fresh Mozzerella, Hand-dipped Whole Milk Ricotta, and Smoked-fresh Mozzarella and Prosciutto Roll received The American Tasting Institute’s American Taste of Excellence Award
How good are these cheeses? Well, you really have to taste them to truly appreciate just how delicious Calabro ricotta and mozzarella cheeses are and how they deliver superior taste to everyone who experiences these fine products. Calabro’s cheeses are the Ferraris, Lamborghinis, and Maseratis of the Italian American world of cheeses.
Hand-Dipped and Distinctly Memorable
The presentation of Calabro Hand-Dipped Ricotta Cheese makes a unique gift for any gourmet hostess or cheese enthusiast
WHERE CAN YOU BUY CALABRO CHEESE?
Calabro distributes its manufactured products via their fleet of refrigerated trucks to Connecticut , Massachusetts , Rhode Island , New York , New Jersey , and Southeast Pennsylvania . They also distribute their fine products in Florida , Texas , Ohio , Wisconsin , and Colorado via fine food Italian Cheese distributers. They are currently expanding to include the Chicago market.
AWARD WINNING CHEESE!
Every year, Calabro’s Ricotta and Mozzarella receive outstanding awards including:
American Cheese Society
United States Championship Cheese Contest
American Cheese Society
Wisconsin Cheese Makers Association
The American Tasting Institute’s American Taste of Excellence Award
The fresh mozzarella is a fabulous appetizer, served with tomato salad and a garnish of extra virgin oil, some oregano, fresh basil and a sprinkling of tangy black pepper.
For an out-of-this-world brick oven specialty pizza, creamy “Fior di Latte” slices and red plum tomatoes make an incomparable mouth-watering delicacy and a visually aesthetic entrée.
Hard-to-find “basket cheese” available for traditional Italian Pizza Rustica
“Basket Cheese” is a little-known sought after Easter food among Italian families and is the secret ingredient to creating the perfect Easter “Pizza Rustica” – a traditional Italian pie. Basket cheese is a mild cheese that tastes like a combination of ricotta and fresh mozzarella, giving it a flavor that is reminiscent of spring. On Easter morning it is drizzled with honey, in the afternoon it is a snack served on bread, and at dinner it is baked to make the perfect Pizza Rustica.
Basket cheese is made of fresh milk, gently coagulated with rennet and placed into baskets that give the cheese its traditional shape. The exclusive cheese is seasonal and has a short shelf life. Calabro Cheese, an award-winning family-run cheese company, has a wait list of requests for their authentic Italian American-made version. Their Basket Cheese can be found at well-stocked grocery store cheese counters and at Italian specialty food shops throughout the east coast.
Calabro offers a selection of the best Italian cheeses made in America and is often the insider’s ingredient to award-winning Italian recipes and cheese plates.
Calabro Family Pizza Rustica
Note: This recipe makes three 9-inch pies. The recipe for the crust is for a single top and bottom, while the filling is for three Pizza Pienas.
Preheat oven 350 degrees.
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup lard
5 extra large eggs
Mix dry ingredients. Break eggs into separate bowl and mix with a fork. Add eggs and lard to dry ingredients. Blend in a stand mixer using hook attachment or by hand until lard is blended into the dough. Slice dough in half, roll into a ball and wrap tightly in wax paper to prevent drying. Set aside, leaving it at room temperature.
Note: Purchase meat in bulk, not sliced.
2 pounds prosciutto
2 pounds boiled ham
1 pound pepperoni
1 basket cheese (or substitute 1 1/2 pounds ricotta cheese)
3 cups freshly grated Parmesan cheese
1 tablespoon freshly ground pepper
18 extra-large eggs
3 egg yolks for brushing pie surface
Cut the meats into small dice. Mix thoroughly before adding remaining ingredients. Mix until blended.
Flour surface and roll out pie crust to fit 9-inch cake pan. Place crust in pan, allowing excess to fall over sides. With a ladle, scoop filling into cake pan. Repeat for remaining two pies. Roll out remaining dough. Place on top of cake pan, tucking in sides, while sealing with a fork.
Mix three egg yolks with fork. Using a pastry brush, paint top crust to provide a shiny finish. With a very sharp knife, cut cross vents in top crust to allow steam to escape.
Bake in 350 degree oven for 55-60 minutes until crust is golden brown.
Snapshots of my homemade pizzas topped with Calabro cheeses (I’ll post recipes soonest, promise!)…
For more information about Calabro cheeses, please visit their website: http://www.calabrocheese.com/