Step 1.
100% South Australian cows’ milk passes through our pasteuriser and is then pumped into stainless steel cheese vats.
Step 2.
Non-animal rennet and cultures are added to the milk.
Step 3.
The cheese is left to sit for a specified time to set. The cheese is then checked for the correct consistency.
Step 4. The cheese is delicately hand cut while steam is passed through the vat to heat the cheese.
Step 4 (Continued). Cutting causes the curd (solid pieces) to separate from the whey (clear liquid).
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 5.
The liquid whey is drained from the vat (and further processed to make Ricotta) leaving the solid curd (used to make Bocconcini & Pizza Mozzarella).
Bocconcini
Step 6 (Bocconcini).
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.
Step 7.
The curd is placed in water heated to approximately 80 degrees Celcius, and is passed through the molding machine. Moulding barrels like the one above mold the Bocconcini into the desired ball size.
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 8. Carefully trained operators, using the highest quality assurance methods, place Bocconcini balls into cups along with a brine solution.
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 9. 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.
Photo (right): Premier's Food Awards, Photography by Nick Clayton
Ricotta
Step 6 (Ricotta) The whey from the Bocconcini production is pumped into separate vats. Milk is added to the vat and the cheese in then cooked at a high temperature. Salt is also added at this point.
Step 7 The Ricotta is cut by hand to achieve the perfect consistency.
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 8 Ricotta is delicately scouped out of the vat using a stainless steel sieve.
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 8 (Continued). As the Ricotta is scouped into fashellas (baskets) or tubs, the excess whey drains out.
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 9 The fashellas are stored in refrigerated rooms, ir order to allow the remaining whey to drain.
Photo: Premier's Food Awards, Photography by Nick Clayton
Step 10 The Ricotta is then packed into cartons and refrigerated between 1-4 degrees Celcius.
