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Article: HER CHEESE STANDS ALONE AT THE MOZZARELLA HOUSE IN EVERETT, MARIA CUBELLIS MAKES IT FRESH AND PURE, TO ORDER
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- June 9, 2004
- Author:
CopyrightCopyright 2004 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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EVERETT - Maria Cubellis is grumbling about fresh mozzarella that
she noticed in her local supermarket. It was stamped with a pull
date that was 90 days away. "What kind of mozzarella you can eat
after 90 days?" she asks.
Surrounded by the tiled walls of the Mozzarella House here,
Cubellis, 55, sits at a battered iron desk. Her small creamery,
where she has been making mozzarella by hand since 1989, when she
started the business with her now-retired husband, makes cheese only
to order. Give her 24 hours' notice and she takes milk, salt, and
rennet and forms the smooth Italian balls. The only tools, she says,
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