Handcrafted Cheeses: From Milk to Mozzarella

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.

The magic of the stretch. Our cheesemaker lifts the hot curds, working them by hand to develop the long, fibrous strands that give fresh mozzarella its unique, tender structure.

Using a wooden paddle, our cheesemaker continues to stretch and fold the mozzarella. This technique, honed over years, ensures a consistent, smooth, and supple texture in every ball of cheese.

A close-up of the mozzarella being worked. The glossy sheen on the cheese is a sign of its freshness and high moisture content, which translates to a perfect, creamy melt on your pizza.