![\"Mozzarella\"](\"http:\/\/carlinos.nextmp.net\/blog\/wp-content\/uploads\/2013\/07\/Mozzarella.jpg\")
<\/a>\n\u201cWhat\u2019s hot about August?… EVERYTHING!… August is a sultry month that commands the main part of the \u2018dog days\u2019 of summer, a period of inactivity due to excessive heat. And what\u2019s hot at Carlino\u2019s?\u2026. Well yes, of course, EVERYTHING, but especially some cool cheeses that are really refreshing. And none is more refreshing than cool, fresh mozzarella<\/strong>.<\/p>\n
Mozzarella is said to have taken its name from the Italian verb mozzare, meaning \u2018to cut.\u2019 This is a reference to the procedure of cutting the curd into portions to achieve a variety of sizes. We spoke somewhat about mozzarella in the last Newsletter but since then we have had a great influx of new cheese club members, especially from our Ardmore store. (Welcome) And since this is the local tomato time of the year, the perfect mozzarella accompaniment, Mozzarella is always worth repeating. Mozzarella is a pure white pasta filata and is available at Carlino\u2019s in both water buffalo and cow\u2019s milk varieties. The Water Buffalo type of Mozzarella is from the Campania region of Italy and is offered in 250g. Balls. It is higher in fat content and a mossy, feral nose.<\/p>\n
Carlino\u2019s cow mozzarella is offered in a variety of sizes: the small, salad perfect, ciliegine, the slice able \u00bc lb. ovaline and the ever popular 1 lb. Handmade mozzarella balls. Carlino\u2019s also features Marinated Ciliegine, Pesto Ciliegine and Ciliegine Tomato Salad. We can\u2019t even mention the number of Chef\u2019s Kitchen entrees, sides and pizzas that incorporate fresh mozzarella but the Margherita Pizza must be mentioned, and tasted. Also a must-mention is the handmade Mozzarella Prosciutto, Mozzarella Pepperoni and Mozzarella Sopprasatta Roll-ups made in store by our cheese specialists. <\/p>\n
Lastly, we must mention Burrata, a spectacular mozzarella filled with ricotta cream. It is grand with fresh tomatoes, basil and Carlino\u2019s Extra Virgin Olive Oil or atop Bruschetta or Carlino\u2019s Homemade Pasta.<\/p>\n
Stop in during the Bow-Wow (dog) days of summer and try some refreshing Wow-Wow mozzarella\u2026 the perfect way to chill out.\u201d<\/p>\n
-Patty Church
\nCarlinos\u2019s Executive Cheese Specialist<\/p>\n
Featured Cheese<\/h3>\n
Manchego is Spain\u2019s most famous cheese and is made in the plain of La Mancha. It is beautiful sheep milk cheese, with a firm, ivory to golden paste, dotted with a few tiny eyes. The sides of the finished cheese are impressed with braided esparto grass in a pattern that prompts some to say that it looks like a tire. <\/p>\n As with many Italian cheeses, Spanish Manchego is sold at various stages of maturity (it is aged in natural caves) and its use is dictated by its age. When young it is drizzled with honey and eaten for dessert; when older it can be cubed and fried in Carlino\u2019s Extra Virgin Olive Oil or preserved in the same. Or you can \u201cdream the impossible dream\u201d for your own Manchego offering.<\/p>\n Sweet Pickle & Onion Burger Topper<\/strong> Hot Pickled Pepper Burger Topper<\/strong> The olive\/cheese connection is age old. Carlino\u2019s carries an international variety of olives including Italian Castlevetrano (from the Carlino\u2019s homeland) and Cerignola in the Red, Green and Black types. The Cerignola are the Italian Giants, grown in the Puglia region of Italy and are the largest caliber olives available in the world. Grown in fertile volcanic soil, they are exceptionally mild and buttery. Other Italian offerings include Sicilian pitted Queens and Alfonsos. French Nicoise (the top choice of connoisseurs) and Picholine (never acidic, great with cocktails) and Greek Kalamata are popular parts of this International selection. The Kalamata is the most famous olive from Greece. It is aromatic, full-bodied and firm with a smokey, wine infused snap.<\/p>\n And if its stuffed olives that you are looking for, Carlino\u2019s has olives stuffed with Feta, Provolone, or Blue Cheese. Come in and try these great cheese accompaniments\u2026considered one of nature\u2019s most perfect creations. <\/p>\n<\/a>
\nSpanish cheeses are, for the most part, regional and not sold on the world market. We are fortunate that there are some exceptions and the Manchego is one of them.<\/p>\nJust Arrived<\/h3>\n
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\nCarlino\u2019s Own Burger Toppers
\nLooking for something to bring some excitement to a summer barbeque or picnic? How about our new burger toppers? They are sure to liven up any barbeque, and show people you are at the Top of your game.<\/p>\n
\nA Real Show Stopper. Everything you need for a mouthwatering burger is in this jar. Carlino\u2019s sandwich dressing melds superbly with crisp sweet pickles & crunchy diced onions, creating the perfect concoction to top your burgers & sandwiches. This sauce is also terrific as a dressing for pasta and potato salad.<\/p>\n
\nThis sauce will give your burgers some zing! Three types of hot peppers \u2013 banana, chipotle & jalapeno are blended beautifully with mayonnaise and pureed tomatoes to create the perfect topper for burgers and sandwiches. It also makes a zippy dip for finger foods.<\/p>\nCheese Goes With Olives & Capers<\/h3>\n
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\nThe land throughout the Mediterranean produces not only a variety of world famous cheeses but also an abundance of olives, each unique and delicious. The olive, very similar to the grape, develops its flavor and style from its surroundings\u2026 soil, terrain, climate and cultivation all create each olives varietal unique characteristics.<\/p>\nRecipe<\/h3>\n