About us
Il Casaro, means “The Cheesemaker” and back in Italy it represents artisanal expertise that qualifies professionals that creates traditional dairy products.
The cheesemaker and co-founder Massimiliano comes from the capital of cow mozzarella in Italy: Gioia del Colle. This beautiful Italian city close to Bari in Puglia is also famous for the well-known red wine called Primitivo. Although none of Massimiliano’s relatives was even involved in the cheese making, he started working in this fantastic field at a very young age and his passion hasn’t faded a bit since than!
Attracted by the idea of experience the dairy industry in other parts of the world, Max arrived in New Zealand and fell in love in love with the quality of the main ingredient of his art: the milk. Its aroma, body, richness and delicacy made him decide to deliver exquisite Italian specialties with supreme local ingredients.
Il Casaro, means “The Cheesemaker” and back in Italy it represents artisanal expertise that qualifies professionals that creates traditional dairy products.
The cheesemaker and co-founder Massimiliano comes from the capital of cow mozzarella in Italy: Gioia del Colle. This beautiful Italian city close to Bari in Puglia is also famous for the well-known red wine called Primitivo. Although none of Massimiliano’s relatives was even involved in the cheese making, he started working in this fantastic field at a very young age and his passion hasn’t faded a bit since than!
Attracted by the idea of experience the dairy industry in other parts of the world, Max arrived in New Zealand and fell in love in love with the quality of the main ingredient of his art: the milk. Its aroma, body, richness and delicacy made him decide to deliver exquisite Italian specialties with supreme local ingredients.
What we do
Fresh & Aged Cheese
Fresh and Aged Cheese are dairy products derived from milk. Cheese is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Their styles, texture and flavors depend on many factors such as the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. However, the main player is the milk and the animal’s diet! That’s why Italian cheeses made with New Zealand milk make a special and unique product.
Mozzarella
Mozzarella is a very famous and specific type of fresh cheese that has its own category. It is made from goat’s milk but most usually from cow’s milk through a complex process by the name of “pasta filata method”. Originally from southern Italy, its name is quite common for many different types of Italian cheeses made by “spinning” and then “cutting” the “pasta filata” coming from the milk: in fact, the Italian verb “mozzare” means exactly “to cut”.
Some common and famous types are: Buffalo, Fior di Latte (with all its variants such as treccia, nodini, piccolini, and so on), Burrata, Low-moisture Mozzarella, Smoked mozzarella.
Want to know more about mozzarella? Click here to be taken to its own dedicated page!
Fresh and Aged Cheese are dairy products derived from milk. Cheese is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Their styles, texture and flavors depend on many factors such as the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. However, the main player is the milk and the animal’s diet! That’s why Italian cheeses made with New Zealand milk make a special and unique product.
Mozzarella is a very famous and specific type of fresh cheese that has its own category. It is made from goat’s milk but most usually from cow’s milk through a complex process by the name of “pasta filata method”. Originally from southern Italy, its name is quite common for many different types of Italian cheeses made by “spinning” and then “cutting” the “pasta filata” coming from the milk: in fact, the Italian verb “mozzare” means exactly “to cut”.
Some common and famous types are: Buffalo, Fior di Latte (with all its variants such as treccia, nodini, piccolini, and so on), Burrata, Low-moisture Mozzarella, Smoked mozzarella.
Want to know more about mozzarella? Click here to be taken to its own dedicated page!