Our Process
Milk to Curd
Hand-Ladled Ricotta
Hand-Ladled Ricotta
We add rennet to our pasteurized milk which help coagulate and develop curd.
Hand-Ladled Ricotta
Hand-Ladled Ricotta
Hand-Ladled Ricotta
The whey is separated and then re-heated to make our Fresh Ricotta. Once at correct temperature, the ricotta curds are ladled into baskets to drain.
Cooking and Stretching of Curd
Cooking and Stretching of Curd
Cooking and Stretching of Curd
The curd is chopped and cooked with hot water. This allows the curd to form one shiny, stretchy mass. We then work it into shapes for Mozzarella or Scamorza by hand.
Aging Room
Cooking and Stretching of Curd
Cooking and Stretching of Curd
Our cheese that needs time to develop their flavors get set a aside in our aging room. It is temperature and humidity controlled so that the cheese can dry and harder at the right time.