The Art of Cheese: Made Fresh In-House
We don't just buy our cheese; we make it. From morning milk deliveries to our hands-on stretching process, this is how we craft the mozzarella, burrata, and ricotta that make our pizzas taste like home.
The final step in making our fresh mozzarella. A chef expertly squeezes the stretched curd to form a perfect, smooth ball of cheese.
This is what goes inside our burrata. A shell of fresh mozzarella is filled with stracciatella, a mix of cheese curds and cream, for an incredibly creamy texture.
A satisfying video showing the entire process of making our fresh mozzarella, from a ball of dough to the final stretched and shaped product.
Our commitment to freshness starts here. A team member unloads cans of locally sourced milk from a refrigerated truck, the first step in our daily cheese-making process.
Cans filled with fresh, high-quality milk, ready to be transformed into our signature mozzarella, burrata, and ricotta.
The process begins. A chef pours fresh milk through a cheesecloth to strain it, ensuring a pure and clean base for our cheese.
A closer look at the fresh milk in traditional metal cans, sourced from local farms around Bangalore.
A chef transports the fresh milk into our cheese kitchen. We handle every step of the process with care to maintain quality.
Another angle of the milk being poured, showing the volume we process daily to meet the demand for our fresh cheeses.
A chef uses a wooden paddle to work with the cheese curds in a large metal bowl, a traditional step in the mozzarella-making process.
About The Art of Cheese: Made Fresh In-House
We believe great pizza starts long before it hits the wood-fired oven. By managing our own cheese kitchen, we ensure every ball of mozzarella is stretched to the perfect, milky consistency you only get when it is fresh. It is why our pizzas have that distinct pull and flavor, and now, you can even grab our fresh cheese on quick-delivery apps like Instamart, Zepto, and Blinkit for your own home cooking.
From Local Farm to Your Pizza
It starts at sunrise. We source milk from local Bangalore farms, ensuring the base for our cheese is as fresh as possible. Once it reaches our cheese kitchen, our team gets to work. We do not use commercial stabilizers or factory-processed blocks. Instead, we use traditional stretching techniques, working the warm curds by hand to develop that signature, elastic texture.
Why We Do It
You have tasted the difference between packaged cheese and the real deal. Commercial cheese often lacks moisture and flavor, turning rubbery when baked. By making our mozzarella, burrata, and ricotta in-house, we control the salt, the texture, and the creaminess. When you bite into a Brik Oven pizza, you are getting cheese that was likely stretched mere hours before.
The Brik Oven Cheese Lineup
- Mozzarella: The backbone of our pizzas. Hand-stretched for that perfect, gooey melt.
- Burrata: A delicate shell of mozzarella filled with fresh stracciatella, perfect for our salads.
- Ricotta: Rich, smooth, and used in our small plates like our famous Ricotta Bombs.
We are obsessed with these details. Whether you are dining in at one of our outlets across Bangalore—from Indiranagar to Whitefield—or stocking your own fridge via quick-commerce apps, you are getting the same house-made quality.
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