On Mozzarella

For foodies, Italy can be paradise. Fresh vegetables, meats, and cheeses are everywhere and are often locally produced. While in Sorrento, we got up close and personal with cheese on a tour of a mozzarella and provolone factory.

This family-run business, the Caseificio Michelangelo has been in the family and in Piano di Sorrento since the 1940s. The production area is tucked behind the shop. After putting our on hairnets, bibs, and footies, we headed back into the production zone to see the family at work. While their day was mostly wrapping up (they work from 4.30 am to noon), we caught mozzarella in the various stages of production. Made here with cow's milk (as opposed to the buffalo milk that is also typical to the region), the first step is adding heat. Once the milk is curdled, the whey is discarded and then cut and drained for a little bit.

Then, add hot water and streeeeeeetch! Once it's all stretchy, you can roll it, braid it, or do whatever you'd like to it. We braided ours (my braids looks better). The padrone then immersed them in a salty cold water. When they get up the next day, they pack it in water and sell it to the masses.

We were also shown the freezer room where all the caciocavalli were stored in varying degrees of doneness. Another cheese with DOP designation (protected origin - the way only sparkling wine from Champagne can be called champagne), caciocavallo is shaped like a teardrop with a taste similar to an aged provolone. It's hung of the below hooks in a de-humidified, temperature controlled room to ready. Caciocavallo is often smoked but to maintain compliance with DOP regulations, they now have to use smoke flavoring (yes, the artificial solution is the legal requirement). The family still smokes their own but this is unfortunately for their personal use alone.


Our last stop was the tasting - lunch! The olives and tomatoes were grown locally and the cheeses were produced in house. It was delicious! Mark also had the pasta a la Sorrentine. A really simple dish, it's easy to replicate at home. Saute chopped tomatoes with a bit of good olive oil, then mix with fresh cooked pasta. Stir in chopped fresh mozzarella and you have an authentic piece of Sorrento right in your kitchen!