About Our Dairy
is a project born a few years ago by three friends from southern Italy, the native land of buffalo milk mozzarella.
It is an ambitious project because it tends to shorten the distances that today take the Mozzarella imported from Italy to reach the tables of this geographical area of Europe, to the detriment of its freshness and organoleptic qualities.
Respecting all the high quality standards required to produce this fantastic product, today it is possible to enjoy Mozzarella and all the other processed products such as Burrata because they are always produced fresh every day of the week and delivered to customers a few hours after their production.
We are convinced that what we do is a tool to guarantee and defend the quality of this product, which is a unique heritage in the world. Our land is part of us. It has raised us, like a mother. And like her, it is part of our biological memory. Memory that becomes form, matter, in everything we do, in our products.
Our Production
1)The milk used to make mozzarella cheese arrives at the dairy, is carefully filtered to remove any impurities and stored in special refrigerated tanks that do not alter its organoleptic characteristics. Rapid cooling of the milk is essential to preserve its quality. It must be cooled as quickly as possible to around 0-4°C to prevent or minimise the proliferation of micro-organisms.
2)In order to obtain mozzarella from pasteurised milk, it is essential that the raw milk undergoes SLOW pasteurisation (70°C for 3-5 minutes); at higher temperatures, in fact, the caseins undergo alterations that compromise the cheese's texture.
3)The filtered milk initiates the second stage in the production of mozzarella (and other cheeses), namely coagulation. Together with the whey and rennet, the milk is used to trigger the coagulation process.
The milk is left to rest until coagulation takes place, which takes at least 20-30 minutes. At the end of the process, the milk proteins, the caseins, precipitate to the bottom as a pasty, spongy substance, i.e. the curd, while the liquid part splits and remains upwards, becoming whey. The mass that makes up the curd is normally cut into a cross and left to rest.
4)After the curds have been broken, they are spun. Spinning is the process that most influences the consistency of the finished product. In this phase, the curd is cut into small pieces, with the help of automatic spinning machines, and is then melted with the addition of boiling water. The curd is processed until the excess whey is drained off and a homogeneous, glossy mixture is obtained.
5)The word mozzarella comes from this stage called mozzatura. The dough from the spinning process is cut into small quantities from a larger mass. The various mozzarella shapes are created from this phase and the product is then left in cold water tanks to begin the next firming process. At the end of this process, the product is transferred to the salting vat. Salting times vary according to the weight of the product.
6)Once ready, the mozzarella is packaged, together with its preserving liquid, in packages of varying weights to satisfy all palates.
