Small cheese making factory in the Boston area. Specialized in fresh mozzarella, burrata ricotta and other fresh cows milk cheeses.
We are the only one the buys raw milk from local farms, pasteurize it, make curds and finally make the mozzarella and burrata. This is the only way to have the freshest product, from milk to the store or chef within 24 hours.
No preservatives are used in the production of our cheese. http://www.bostonmozzarella.com
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Restaurant chefs, foodies, well educated consumers
I like the red and white combination.
A touch of green could be a good hint to the fact that although it's a domestic product it is an Italian cheese (the Italian flag has the green white red) but not mandatory.
Soft edges, reminishent of the round shape of a mozzarella.
Whatever can suggest that it is a natural food.
Current logo attached