Curd BOX

Curd BOXTo make various types of mozzarella like Burrata, Bocconcini, and Fior di Latte, it all starts with milk which is precisely acidified by the cheesemaker and coagulated into curd using rennet. Curd is what cheesemakers stretch in a hot water bath, with salt, to produce fresh, silky mozzarella. Did you know we can supply the same curd that is used to produce our award winning cheeses? How can curd be used? Stretch in a hot water bath with sea salt to

or you can even crumb and fry them on the end of a stick for the most incredible (and memorable) mozzarella "lollipop"

including a 5kg bulk option for high volume kitchens and bakeries

with a porous

making it a versatile ingredient enjoyed fresh on toast with honey

Available across the entire year

Oaxaca brings the necessary ooze to so many tradiotinal recipes

When preparing for service

Buffalo Feta adds a decadent

giving it's unique saltiness and longer shelf life compared to fresh mozzarella

These adorable hand-tied knots of cow’s milk mozzarella are the true bocconcini of Puglia

or strain in cheesecloth for a unique buffalo labneh to serve along with woodfired flatbread

slice and load into focaccia for a juicy bite