Stracciatella (Fiore di Nonno)
Lourdes Smith comes from a long line of Italian cheesemakers; her great-grandfather Alphonso Fiore made cheese in Italy and then in Hoboken, New Jersey after immigrating to the US. She was inspired early on by watching her grandfather Joe, who had taken over Alphonso’s shop, making mozzarella, ricotta and basket cheese. Her business in Somerville, Massachusetts, whose name translates into “my grandfather’s flower,” is a salute to him.
Lourdes sources mozzarella curd from partner farms. She recently worked with Shy Brothers Farm in Westport, MA, which is run by two sets of fraternal twins, to develop a curd recipe using their antibiotic and hormone-free cow’s milk. Shy Brothers’ cows graze on pasture in a peninsula that juts out into the Westport River. After Lourdes receives the curd, she transforms it by hand each morning in her Somerville kitchen.
To make Stracciatella, which was inspired by one of Lourde’s vacations in Italy, fresh cream is mixed with salt and mozzarella curds that have been torn into strings. The final product is rich and creamy and slightly salty, perfect served atop a pizza or a salad.