RETURN POLICY

SHIPPING AND RETURNS

SHIPPING POLICY

Making fresh cheese takes love and a little bit of time. Being fresh means it's not sitting on a shelf waiting to be sold.

We order milk from farmers to make the cheese for each and every order. This is why we do not have overnight delivery.

Typically it takes a minimum of 3 days to make your order and Fed Ground can take up to 3 days. Typical orders arrive in a week.

Just like you milk farmers take off holidays. When the holiday falls during the middle of week it will take more time to make your order. Please plan a 10-12 day delivery time.

PRICING

We only deliver with Fed Ex Group. Shipping rates are based of the pricing matrix.

Packing and Ice Packs add an extra $15 for a typical customer order.

QUESTIONS / OTHER SHIPPING INFORMATION

If you have questions about when your order will ship or when you should expect to receive it, please email monger@themozzarellakings.com or call us at +1 212 737 3905.

Because cheese is a perishable item, we advise making sure someone will be available to receive the shipment.

Please double check to make sure all addresses are correct. We cannot assume responsibility for incorrect addresses. We cannot ship to PO Boxes.

We are not responsible for damaged or spoiled product due to the following:

Incorrect delivery addresses
Unopened shipments
Shipments left in the sun for extended
Gifts to recipients who are out of town or unable to receive shipments

In the event of a delayed shipment due to inclement weather, mechanical failures, or other "Acts of God," we will do our best to work with FedEx to replace any product damaged as a result of a delayed shipment but cannot guarantee results.

Damaged product

If you have a damaged product let us know by emailing monger@themozzarellakings.com. Title the email "Damaged Product" give us a description, photo and the best phone number to call you back at.

Don't worry we will make it right!

Easter Pie

By La Reine du Fromage • March 13, 2018

Easter Pie Also called Pizza Rustica, Pizza Ripiena, Torta Pasqualina, or Pizzachino is basically a rich quiche type of filling completely enclosed in a buttery pastry. There are many different variations of Easter Pie – one has with 33 layers of crust (one for each year that Christ lived) called Torte Pasqualina and that is made with greens, ham, cheese and hard boiled eggs inside. ... Our Easter pie is filling, savory and delicious! INGREDIENTS For the Crust: 2 ½ cups flour 1 tablespoon freshly ground black pepper (yes I said 1 tablespoon) ¼ cup vegetable shortening 2 eggs, beaten ½ cup or less warm water 1 egg and one tablespoon milk for egg wash For the Filling: 1 pound whole milk ricotta ½ pound pepperoni, cut into small cubes (don’t use pre-sliced) ¼ pound double Abbruzese, cut into small cubes ½ pound sopressata, cut into small cubes 1/8 pound Genoa salami, cut into small cubes ¼ pound fresh mozzarella cheese, cut into small cubes 6 eggs ¼ cup freshly grated Romano cheese ½ tablespoon freshly ground black pepper 1 pound fresh basket cheese ½ pound thinly sliced prosciutto Instructions: In a large bowl, mix flour and black pepper together with a fork. Cut in shortening and mix to pea sized crumbs. Make a well in the center and add beaten eggs and half the water. Mix by hand and keep adding water until a dough forms. (I should note that the traditional crust for this sort of savory pie is a stiff hard crust, not a flaky crust so the next step is contrary to the usual way to make a pie crust but is needed for the crust to be stiff). Knead the dough on the counter for 5-7 minutes, wrap in plastic and let rest for 30 minutes. Preheat oven to 400 degrees While dough is resting, in a large bowl, mix all filling ingredients except fresh cheese and prosciutto. Break fresh cheese apart with your hands and gently work it into mixture without over mixing. Set mixture aside. Take 2/3 of the dough and roll out to fit your dish or pan, having it cover the bottom and sides, spilling over the top. Lay half the sliced prosciutto on the bottom right over the dough, then cover with the filling. Lay the second half of the prosciutto over the filling. Roll out the other 1/3 portion of the dough and cover the top of the pie, trimming excess. Crimp the edges together tight using a fork to press the two edges together. For the traditional Easter pie, take the excess dough, roll out and cut two dough strips and form a cross on the top of the pie. (Or any other decoration you feel that fits your needs) Make egg wash with the egg and milk and brush all over pie top including the cross and the edges. Make three slits through pie top to let steam escapes. Place in the center of the oven and bake for 30 minutes. Lower heat to 350 and bake for 30 more minutes. Lower heat to 300 and bake for 30 more minutes. If not browned enough, bake for 10 more minutes. Cool to room temperature, chill for six hours and serve cold wedges. Will last for up to five days refrigerated.

"Simply the Best" Ricotta Appetizer

By La Reine du Fromage • March 9, 2018

Hand Dipped Ricotta is so delicious you can put it in a bowl, drizzle it with your best olive oil, add salt, pepper, and crackers and call it a day.

Cannoli Dip with Chocolate Chips

By La Reine du Fromage • March 9, 2018

Cannoli Dip with Chocolate Chips A quick fix for your sweet tooth, this recipe is about as easy as it gets. The secret is using the best ingredients: real vanilla extract, premium chocolate chips, and our fresh, hand-dipped ricotta cheese for consistently delicious results. We know how tasty this recipe is, so, you're welcome! (And apologies to your waistline) Makes four servings Ingredients: 1 cup Mozzarella Kings Hand Dipped Ricotta 1 cup cream cheese 1 tablespoon Powdered sugar 2/3 cup mini chocolate chips 1 teaspsoon Vanilla Extract 1 Box Waffle Cones Whisk 1 cup each ricotta , cream cheese , and powdered sugar in a medium bowl. Fold in ⅔ cup mini chocolate chips and 1 teaspoon vanilla extract . Serve with broken up waffle cones .

Mozzarella Blackberry Caprese

By La Reine du Fromage • March 9, 2018

Mozzarella Blackberry Caprese We love tomatoes, but caprese can be so much more than that. This variation is particularly cooling on hot days, with the addition of cucumber. And be sure to skip the olive oil---it would overwhelm the delicate flavors of the summer crowd pleaser. A perfectly unique dish to take to the next BBQ! Ingredients 16 oz. Mozzarella Kings fresh mozzarella balls Pint Blackberries Bunch basil leaves Two cucumbers, cubed Balsamic glaze Instructions Slice Mozzarella Kings fresh mozzarella and arrange artfully in the center of a platter with basil leaves between slices. Place cucumbers and blackberries around the mozzarella and basil. Just prior to serving, drizzle with balsamic glaze. Enjoy!

Burrata with Asparagus, Cucumber & Radish Salad

By La Reine du Fromage • March 9, 2018

Burrata with Asparagus, Cucumber & Radish Salad Many of the spring salads on our site feature our fresh Easter cheese, but the star of this simple salad is our fresh burrata, paired beautifully with spring’s first vegetables: asparagus, radish, young garlic and cucumbers. Serves four Ingredients: 6 ounces radishes, sliced thinly crosswise 6 ounces cucumbers, diced 8 ounces asparagus 4 ounces Mozzarella Kings burrata 3 stalks green onion, white and light green parts only, finely minced 4 to 5 tablespoons best extra-virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon lime juice 1/2 teaspoon lime zest Salt and pepper Snap off the tips of the asparagus and slice them into thing slices. Using a vegetable peeler, shave the remaining spears into long, thin shavings. Prepare the vinaigrette. Combine the vinegar, lime juice, and lime zest in a small bowl and slowly whisk in olive oil until well blended. Add the young garlic and season generously with salt and pepper. (Taste and adjust the acidity and seasoning according to your taste.) Arrange the radishes, cucumber and asparagus on a plate Top with burrata and vinaigrette. Serve.

Mozzarella Watermelon "Ceviche"

By La Reine du Fromage • March 7, 2018

This "ceviche," uses a ton of juicy watermelon, our fresh mozzarella and some herbs for this perfect summer treat. There’s something super addictive about sweet watermelon with a little salt. And it's another refreshing counterpoint to chicken, steak and other meats on the grill. This ceviche is great served with tortilla chips or on top of some greens. Serves 4-6 Ingredients: – 2 cups diced watermelon (seedless) – 2 cups diced Mozzarella Kings premium mozzarella – 2 tablespoons fresh mint – 1 tablespoon garlic chives (substitute 1 tablespoon regular chives and 1 teaspoon garlic powder) – 2 teaspoons kosher salt – optional: 1/2 tablespoon balsamic vinegar or Balsamic Drizzle and a splash of Basil Olive Oil Instructions: Cut the watermelon into one inch thick pieces. Do this by cutting horizontally, then quarter the piece. Remove rind. We aimed to make one inch cubes. Slice the watermelon vertically, the horizontally. Set aside. Next, dice the mozzarella into cubes. Slice vertically and then horizontally, just like with the watermelon. Wash and pat dry the herbs. Remove the mint leaves from the stem, and mince the mint and chives. In a mixing bowl, combine diced watermelon, mozzarella cubes, herbs and salt. Optional: Add balsamic vinegar if you like. Serve in a bowl!

Easter Caprese Canape

By La Reine du Fromage • March 3, 2018

Easter Caprese Canape It doesn't get any easier than this. In fact, there's no recipe needed. Start with the best ingredients...toast crusty bread from your favorite bakery and top with our delicious Easter cheese, a slice of juicy tomato, a drizzle of aged balsamic and a sprinkling of salt and pepper. So simple, and yet so good, the light, fresh flavors of these canapes are an ideal way to kick off your Easter menu.

Spring Salad

By La Reine du Fromage • March 2, 2018

Once again, we bring you a recipe that's so simple, it's almost NOT a recipe. What could be better than that? Assemble a salad using your favorite, crisp vegetables, and top with our delicious Easter cheese, delivered fresh right to your door. Then add this simple salad dressing for a taste of spring on your plate. Spring salad dressing: Mix equal proportions of basil olive oil and lemon-infused white balsamic vinegar (say 1/3 C each, depending on how much you want to make), and fresh cracked pepper and sea salt to taste. This dressing works with top quality unflavored oil and vinegar, but trust us...the infused oil and vinegar is everything.

A simple breakfast toast with Easter Cheese

By La Reine du Fromage • December 1, 2017

A simple breakfast toast with Easter Cheese Break free of your breakfast rut with this savory new option... We've always believed in keeping it simple, but when you do that, it simply has to be the best. A case in point: toast with melted cheese. Ho-hum. But when you take a slice of your favorite crusty bread, perhaps from your own family recipe or from your favorite baker, and pair it with the Mozzarella Kings' fresh Easter cheese, the taste exceeds the sum of its parts. Simply toast the bread, brush with a little olive oil, and then melt this mild but delicious cheese under the broiler (watch closely!) with Herbs de Provence or salt and pepper to your liking. Enjoy--you deserve it!

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