C2B—Lancaster Firming, Saturday, May 3,1980
Delaware family keeps
cheesemaking tradition alive
BY DORIS HENRIQUE
Delaware
Extension Service
NEWARK, Del. - If you
like Italian food and you eat
in Delaware, you’re
probably already a fan of
Fierro’s, whether you know
it or not. This Wilmington
based family business has
been supplying Delawareans
with quality ncotta and
mozzarella cheeses since
1928. Today, their products
are available m specialty
stores and supermarkets
throughout much of the mid-
Atlantic region. You’ll also
find their cheeses inside the
>5
Mike Fierro (left) chats with plant manager (by steaming vat) while worker at
right operates machine that packages freshly made ricotta at M. Fierro & Sons,
one of Delaware's few remaining cheesemaking firms.
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creamy lasagnas and other
dishes served in many area
restaurants, as well as on top
of lots of local pizza.
Fans of M. Fierro and
Sons, Inc., say this little
company produces some of
the best ncotta and moz
zarella you’re likely to fmd
anywhere on the East Coast.
The Fierro’s think so, too.
“Our cheese is tops, says
Mike Fierro, carefully
dipping into a vat of moz
zarella curd just ap
proaching the “harping”
stage. “This is because we
still give it the kind of special
attention it takes to produce
I' ' CONCRETE
good old-fashioned flavor
and texture.”
He ought to know.
Grandson and namesake of
the company’s founder, he’s
the guy who supervises daily
production of mozzarella m
their small - plant at the
junction of 11th and Union
streets. He says there’s a
fine art to quality
cheesemaking. Partly this
depends on using quality
ingredients But careful
control of each stage of the
process counts, too. And
each cheesemaker has his
own special techniques to
ensure success. These, of
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guarded trade secret
Fierro’s is one of the last of
Delaware’s milk processors.
These are a vanishing breed,
according to Delaware
extension dairy specialist
George Haenlem. You used
to be able to find milk
processmg plants all over
the state—some making
(Turn to Page C 29)
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