Cheese is a standard accompaniment to many Italian dishes. It can be enjoyed as a snack or appetizer, added to sauces, pastries and more. Mozzarella is Italy’s most famous cheese and this formaggio fresco comes in many different shapes and forms.
At Eataly our Il Caseificio offers a selection of fresh mozzarella and other fresh cheeses, including ricotta, Stracciatella and burrata. The cheese is made by hand by our experts who transform local milk, sourced from Rivermead Dairy Farm in Devon, into light, flavourful cheese.
Here’s how it’s done:
1. MAKE THE CURD WITH LOCAL MILK
Fresh curd is made every day with whole milk from local dairies. Our resident mozzarella makers start their days at 7am to begin production.
2. SEPARATE THE CURD, AND ADD HOT WATER
The fresh curd is pushed through a chitarra, a guitar-shaped instrument, to separate the solids. Very hot, salted water is added, bringing the cheese to a warmer temperature.
3. STRETCH, SHAPE, AND SERVE!
The mixture is stirred and stretched by hand to ensure that it has melted evenly and no bits of curd are left in the cheese. It is then broken off into pieces and served at Il Caseificio or delivered to the restaurants, where it is incorporated it into various dishes.
Now that you’re an expert on the craft, next step is to find your favourite cheese! Stop by our Il Caseificio for a taste of; Mozarella Fiordilatte, Mozzarella Bocconcino, Mozzarrella Nodini, Mozzarella Ovoline, Mozzarrella Trecce, Mozzarrella Nodino, Burrata, Stracciatella and Fresh Ricotta.