We make our fresh mozzarella daily using 59% butterfat curd from the upper Hudson River Valley. This is why our cheese tastes so sweet, rich and creamy. Store bought fresh mozzarella just doesn’t have much flavor because the butterfat content is much lower. This is so the product will remain stable on the supermarket shelves and in the warehouses for a long time. PS……we make our own ricotta using Organic Valley whole milk, Organic Valley cream and hormone free buttermilk.