La Casa Del Formaggio sources fresh milk from local family owned and run farms. Using hands-on cheese-making techniques, our cheesemakers transform the premium quality milk into Australia’s leading Italian style fresh cheese.
We set the benchmark of quality for cheeses like bocconcini, mozzarella and ricotta. How do you recognise that quality? By the colour, flavour and texture of our cheese.
Good bocconcini tends to be more yellow in colour as a result of the high beta carotene levels in milk from cows fed lush rich grass. It will taste milky, with buttery notes due to the rich jersey milk used. The hallmark of quality bocconcini is that when you tear it, you should see a texture similar to cooked chicken breast. This is referred to as “breasting.” The layers should be visible and springy. And we believe the best cheese is free of artificial ingredients and preservatives.
That’s why we say “We give only the best for our guests.”