We visited an Italian cheese factory where mozzarella is dunked and braided in 10 litres of milk

The making, stirring, and braiding of mozzarella could be considered a fine art in the cheese making production.

To see first hand how it is made, we went to Caseificio Andriese cheese factory in Bari, south Italy.

It all starts from blocks of curd which are called “cagliata” in Italian: these come from milk when it is drained of its whey.

Fresh curd is chopped and kneaded in hot water and salt. This is the “filatura” (spinning) and it lasts around 10-15 minutes. It takes around 10 kg of curd and 10 litres of milk to make 1 kg of mozzarella.

When the cheese is ready, it can be shaped in braids, knots, and even piglets. It can also be smoked, seasoned, or filled with other ingredients to make “burrata.”

The factory we visited has a 500 gram “bomb” as its very own speciality.

Produced and filmed by Claudia Romeo

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