Handcrafted Cheeses: From Milk to Mozzarella
We started making our own cheese because great pizza needs better mozzarella. No palm oil, no shortcuts—just 100% cow’s milk, pulled fresh three times a day in our Bengaluru kitchen.
Our day starts early with the delivery of fresh cow's milk, the single most important ingredient for our artisanal cheese. We source it locally to ensure it's as fresh as possible before it enters our kitchen.
Here, our team transports the fresh milk into our cheese kitchen. Every can is handled with care, ready to be turned into the mozzarella and burrata you love on our pizzas and salads.
A close-up of the fresh milk, ready for the cheesemaking process. The quality of the milk directly impacts the flavor and texture of the final cheese, which is why we are so particular about our source.
Multiple cans of pure cow's milk waiting to be processed. We make our cheese in small batches multiple times a day to guarantee that what you get is always fresh.
The process begins. Here, we are carefully pouring the milk to begin separating the curds and whey. This is a critical, temperature-sensitive step in creating the foundation for our mozzarella.
A steady pour of milk being strained. This traditional method allows us to achieve the right consistency for our cheese curds, which is essential for the stretching process that follows.
A chef adds hot water to the fresh cheese curds. This step is what allows the curds to become elastic and stretchable, a hallmark of true, hand-pulled mozzarella.
About this collection
Because we make our cheese with zero stabilizers or preservatives, the shelf life is short—just 2-3 days. This means what you pick up is genuinely fresh, not packed for weeks on a shelf. If you're grabbing our mozzarella, burrata, or ricotta, plan to use it fast to get that perfect melt on your pizza or the right creaminess in your pasta.
It started with a simple problem: we couldn't find a mozzarella in Bengaluru that gave us the melt we wanted for our sourdough pizzas. So, we decided to make it ourselves. Five years later, our cheese kitchen is a core part of who we are.
Everything starts with 100% cow’s milk, sourced locally and delivered fresh daily. You won’t find palm oil, stabilizers, or fillers here. Whether it's our fior di latte mozzarella, our rich burrata, or the delicate ricotta, we handle every batch by hand. We physically strain, stretch, and fold the curds in hot water to get that perfect, elastic texture.
What you should know before you buy:
- Freshness is everything: Since we use zero preservatives, our cheese is meant to be eaten fast. It’s highly perishable and tastes best within 2-3 days of being made.
- Texture: Our mozzarella has that high-moisture, milky quality that turns gooey in a wood-fired oven. It’s not the rubbery, low-moisture stuff found in supermarkets.
- Availability: We stock our cheese at all our Brik Oven outlets across Bengaluru, including Koramangala, Indiranagar, Whitefield, and Palace Road. You can also find us on Swiggy Instamart, Zepto, and Blinkit for those days when you're craving a caprese salad or a homemade pizza and can't make it to the shop.
When you buy from us, you aren't just getting cheese; you're getting the exact same ingredients that go onto the pizzas in our restaurants. Bring it home, use it for your pasta, toast, or salads, and taste why we think fresh is always the way to go.
Brik Oven
We’re Brik Oven, and we believe good pizza isn't just about the dough—it’s about the cheese. We started pulling our own mozzarella in 2020 because we couldn't find what we wanted, so we made it ourselves. Come taste the difference of fresh, hand-stretched cheese.
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