Michelangelo cheese factory tour

 We are on our way to the Michelangelo cheese factory and passed this beautiful door of a church.

This business is a family business started in 1925 by the great grandfather. There are two brothers That start working at 2 AM in order to get the fresh batch of cheese out by 7AM. The cheese is distributed to local restaurants and regional markets. This business 3000 Liters buys cows milk daily and not buffalo milk cheese like most factories here. The milk is then steam heated to 34C. Next the ten drops of rennet enzyme is added to every 100 L of milk (rennet is an enzyme from the lining of the lamb's stomach) Which helps make the cheese solid.- They separate the milk: the curd is solid for making cheese and whey liquid is used for butter and cheese. The cheese must sit for 12 hours to make mozzarella cheese and the cheese is aged longer provolone. This business anche smokes ITS cheese Which the chefs use for sauces Especially on squash dishes.


We are required to change into protective clothing.

This is Sara who is one of the family members. Thank you Sara for a great tour.

 Entering the plant. Below is a young cousin That comes in later in the morning to work.Here the cheese is in cold water waiting to be put into the machine That stretches the cheese. The picture is the one below on the left.

 Here on the right the uncles are beginning to stretch the cheese into balls as you see.  This bucket of water is 175F and very hot!

This is the rennet.

 Balls and braids sitting in cold water.

 Mozzarella before it gets kneaded

 Storage.

 Making the balls and then tying the string around the neck for hanging 

 Our turn to form the cheese! Some know how to braid and some do not ...... not mentioning any names !!!!

 We then get to sample all the kinds that they produce. 

 They enjoyed the tour and the rest seemed happy too. Ciao :-)