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

Fresh Full Cream 100% Australian milk is pasteurised onsite 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, Grande, Marinated), 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 stretching 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, then and only then, the cheese is moulded into the preferred shape and packaged for the consumer.

La Casa Del Formaggio also manufactures Goat Milk Cheese from 100% Goat Milk and Mascarpone from 100% Australian cream.

Click here to see our Step By Step Cheesemaking Process