The farm
The dairy
The way it used to be, by hand and with commitment.
This is the place on the estate where, through the cheesemakers’ skill and a completely artisan processes, mozzarella is made and sold every day.
Founded in 1988, the estate’s in-house dairy processes and transforms exclusively organic buffalo milk every day using traditional techniques, without the use of automatic machines. Daily production naturally depends on the quantity of milk, which is first used to make mozzarella and fresh ricotta. Production is therefore limited, as it is based on the natural cycle of milk that the animals provide.
The mozzarella processing takes place every day and follows several steps: filtering the raw milk followed by curdling; it is then left to ‘ripen’ with great care, before moving on to the spinning and mozzatura stages. It is this very moment that gives the mozzarella its name: two people skilfully ‘cut’ the paste by squeezing it between their thumb and forefinger, in order to obtain pieces of the desired size.
To make the ricotta, raw milk and salt are added to the whey from the mozzarella cheese, and then – using steam – everything is brought up to temperature so that the ricotta cheese rises to the surface, which is then collected and placed in the dedicated baskets.
When the supply of raw material permits, the dairy also makes salted ricotta, smoked provola, butter, scamorza and fresh cheese.
The dairy products are unpacked in bulk and wrapped at the time of sale according to specific customer requirements.
Booking is essential by telephoning 0828 724 765
Just as it used to be, today and every day at the dairy, the daily preparation of mozzarella is a ritual.
The freshly made mozzarellas are immersed in the preserving liquid. This final processing stage ensures that the mozzarella takes on flavour and is preserved until consumption.
The 'mozzatura': the process during which the spun curd is divided into smaller lumps. The operation is skilfully done by two people.
Trecce, treccine, mozzarelle, bocconcini, cardinali, aversane: the milk is worked into many different shapes.
The mozzarella can be kept in the liquid for up to 4 days, at a temperature of 10-15°: however, in order to best savour the taste of fresh milk, it is recommended to eat it as soon as possible.
