La Casa Del Formaggio still uses traditional methods to manufacture fresh Italian style cheeses.

Fresh Full Cream Australian cows milk is pasteurised onsite 6 days a week at our factory in Glynde, SA. Non-animal Rennet and Starter Cultures are added to set the cheese. After the setting process, cheese is carefully cut by hand in large stainless steel vats to separate the curd and whey.

Curd is then further processed to make Pasta Filata products including Bocconcini (Bambini, Cherry, Traditional, Fresh Mozzarella), Trecce, Mozzarella, Sweet Cheese, Haloumi and Fresh Pecorino. The whey is then further processed to manufacture Ricotta products.

Prior to molding, to ensure the cheese is ready, La Casa Del Formaggio still uses the traditional stretch test method. A small portion of the cheese is taken out and heated using very hot water. By hand, the cheese maker tests the ease of stretching. If the texture and stretch is perfect, and only then, the cheese is moulded into the preferred shape and packaged for the consumer.

La Casa Del Formaggio also manufactures Mascarpone from Australian cream.

Bocconcini

Step 1

Cows are milked by our 7 family farm suppliers and fresh milk is delivered daily from the Fleurieu Peninsula to our factory in Glynde.

Bocconcini

Step 2

Cows’ milk transfers from our silos to the pasteuriser and is then pumped into stainless steel cheese vats.

Bocconcini

Step 3

Non-animal rennet and cultures are added to the milk.

Bocconcini

Step 4

The cheese is left to sit for a specified time to set. The cheese is then checked for the correct consistency.

Bocconcini

Step 5

The cheese is delicately hand cut while steam is passed through the vat to heat the cheese.

Cutting causes the curd (solid pieces) to separate from the whey (clear liquid).

Bocconcini

Step 6

The liquid whey is drained from the vat (and further processed to make Ricotta) leaving the solid curd to make Bocconcini & Pizza Mozzarella.

Bocconcini

Step 7

The curd is reserved in the vat for a specified time until it reaches the correct consistency. A small portion of the cheese is taken out and heated using very hot water. By hand, the cheese maker tests the ease of stretching. If the texture and stretch is perfect, then and only then, the cheese is passed through the stretch machine to be moulded into the preferred shape.

Bocconcini

Step 8

The curd is placed in water heated to approximately 80 degrees Celcius, and is passed through the molding machine. Moulding barrels like this one (pictured) mold the Bocconcini into the desired ball size.

Bocconcini

Step 9

Carefully trained operators, using the highest quality assurance methods, place Bocconcini balls into cups along with a brine solution.

Bocconcini

Step 10

Filled cups are placed onto a line where they are automatically lidded. The final product is then packed into cartons and refrigerated betwen 1-4 degrees Celcius.

Ricotta

Step 1

Cows are milked by our 7 family farm suppliers and fresh milk is delivered daily from the Fleurieu Peninsula to our factory in Glynde.

Ricotta

Step 2

Cows’ milk transfers from our silos to the pasteuriser and is then pumped into stainless steel cheese vats.

Ricotta

Step 3

Non-animal rennet and cultures are added to the milk.

Ricotta

Step 4

The cheese is left to sit for a specified time to set. The cheese is then checked for the correct consistency.

Ricotta

Step 5

The cheese is delicately hand cut while steam is passed through the vat to heat the cheese.

Cutting causes the curd (solid pieces) to separate from the whey (clear liquid).

Ricotta

Step 6

The liquid whey from Bocconcini production is drained from the vat and further processed to make Ricotta. Milk is added to the vat and the cheese in then cooked at a high temperature. Salt is also added at this point.

Ricotta

Step 7

The Ricotta is cut by hand to achieve the perfect consistency. Next it is delicately scooped out of the vat using a stainless steel sieve.

Ricotta

Step 8

As the Ricotta is scooped into fashellas (baskets) or tubs, the excess whey drains out. The fashellas are stored in refrigerated rooms, in order to allow the remaining whey to drain.

Ricotta

Step 9

The Ricotta is then packed into cartons or tubs and refrigerated between 1-4 degrees Celcius.