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Masterclass in Mozzarella making at Waimata Fine Cheese

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Made from the milk of Waimata's own cows, Waimata's gourmet mozzarella is first portioned into blocks of curd as a result of the draining or separating of the whey.

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The curd is then diced into small pieces after being pushed through a stainless steel net. This method allows the 80-85 degree sterilised water to then heat the curd to the point where the cheese can be kneeded and stretched into a delicate consistency. 

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The Cheesemaker's then kneads the cheese with their hand, much like a bread maker, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella balls. The Mozzarella balls are then are then cooled in a bath of iced brine and packaged!