Mozzarella, the one and only
Americans eat a lot of cheese, and more than half of it is mozzarella. Big Mozz started as a way to teach our customers where their food comes from, how great mozzarella is made and sourced sustainably, and how to use it creatively. We love fresh mozzarella because of its versatility, we love cheese pulls, and we love hanging out at local dairy farms and meeting the cows. And we might be bias, but it's the best tasting cheese in all the cheese universe.
the best ingredients make the best 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.