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Frequently Asked Questions

Let's talk about Mozz Sticks

We set out to make the anti-mozzarella stick.

Since we were kids, mozzarella sticks have been made the same way: part-skim mozzarella cut with tons of filler; equal parts breading and cheese; and marinara that not even a grandma could love. There is a reason every mozzarella stick is made that way: it's cheap, and easy to produce in a factory.

Big Mozz Sticks are made with a short list of honest ingredients. Whole milk mozzarella without any fillers; fresh garlic; parsley; real Pecorino Romano; toasted golden breadcrumbs; salt & pepper. That's how we made them in our days of working in rented kitchens in Brooklyn back in 2015, and we have worked very hard to be able to produce them at the scale now where we can now serve millions of Mozz Sticks at Smorgasburg, Madison Square Garden, Citi Field, music festivals, and *finally* at home.

Yes! We now ship Mozz Sticks anywhere in the US using sustainable, styrofoam-free packaging.

The best way is in an air fryer (400°F for 5-7 minutes) or your oven (425°F for 10-12 minutes, rotating halfway through.) The key is to get the mozzarella nice and melty, while keeping the outside crispy. Make sure you give them enough space!

We are distributed by Sysco in the New York area and in select markets around the country. Contact for more info and a sell sheet.

Mozzarella Making Classes

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Mozzarella curd is shipped frozen, and can last up to six months in your freezer. Once thawed, you should use it within three days. Store your finished mozzarella in cold fresh water, covered in the fridge.

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 (and food-safe) in its vacuum-sealed container.

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