Skip to content

Frequently asked Questions

Big Mozz mozzarella sticks faqs

Big Mozz is the best party food ever.  For fancy cocktail hour hors d’oeuvres or late-night party fuel, book our food truck – the Mozz Mobile

Mozz Sticks, along with most of our menu, is vegetarian; but as Mozz is right in our name, we do not currently offer a non-dairy version of Mozz Sticks or Mozzarella Making Class. Stay tuned…

Mozzarella is produced with an enzyme called rennet, which can be animal- or vegetable-derived.  Ours is produced in the old-school way with a naturally occurring animal rennet.

Most definitely! Any size is possible, let’s get together virtually and have some fun!

You can be a Remote Office Hero.  Book Here

It should last 2-3 days. Store your mozz refrigerated in cold water in a sealed container. Do not store it in the ‘make water’.

The secret is in the preparation and the oil.

I’m not in New York City, but I want Big Mozz.  

Learn to make mozzarella with the chefs at Big Mozz Check out our VIRTUAL CLASSES!  We’ll ship everything you need, anywhere in the continental US.  

We launched our virtual Mozzarella Making Classes with two goals in mind. 

FIRST to reconnect with our customers, and to keep Big Mozz’s spirit of hospitality alive.  “Hospitality” is right in our mission statement, and we think of it as that warm fuzzy feeling you get from being served a meal at a great restaurant. 

SECOND it helps keep our suppliers in business.  We source our fresh mozzarella from a family-owned dairy farm in Pennsylvania, and by taking a class with us you are helping them keep the lights on, and their staff on the payroll.  Nice work!

We hope to return to in-person classes at Chelsea Market as soon as possible, and will honor any ticket purchased in 2020.  If you would like to switch to an at-home virtual Mozzarella Making Class, send a note to booking@bigmozz.com with your reservation information to book a class on us.  You just need to pay the cost of shipping.  

Yes!  Mozzarella curd is produced with a live culture, and is shipped on ice to ensure the cultures remain inactive during transit.  If it remains above freezing temperature for several days, it can over-acidify and become difficult to stretch; but the curd is shelf-stable in its vacuum-sealed container.