From Milk to Cheese
Six gentle stages turn raw buffalo milk into wheels of single-origin cheese. No shortcuts, no additives, no powdered milk — ever.
One herd, one creamery, one wheel at a time.
The Process
- 01
Milking
Twice a day at sunrise and dusk. Hand-checked udders, closed-loop machines, raw buffalo milk pulled straight into chilled stainless tanks.
Temp38 °C[Time · 2× daily]
01+38° - 02
Chilling & Transport
Milk is cooled to 4 °C within minutes to halt bacterial growth, then sealed in food-grade tankers and driven directly to the on-site creamery.
Temp4 °C[Time · ≤ 45 min]02+4° - 03
Pasteurization
HTST (High-Temperature Short-Time): milk is flash-heated to 72 °C for 15 seconds, killing pathogens while protecting flavor and protein structure, then crashed back down.
Temp72 °C[Time · 15 s]
03+72° - 04
Culturing & Rennet
Living starter cultures and a touch of rennet are stirred in. Over the next hour the milk gently sets into a firm, glossy curd — the foundation of every wheel.
Temp36 °C[Time · 60–90 min]04+60min - 05
Cutting, Cooking & Pressing
The curd is cut into uniform cubes, warmed slowly to expel whey, then ladled into molds and pressed by hand to shape each wheel.
Temp42 °C[Time · 2–3 h]05+2–3h - 06
Brining & Aging
Wheels rest in a saturated brine bath, then move to our cool, humid aging cave where time and patience finish the work — developing rind, aroma and bite.
Temp12 °C · 85% RH[Time · 2–60 days]06+90d
Milk becomes structure
Liquid sets. Curd cuts. Wheels form. Watch the same matter take three shapes.
Temperature & Time
Mozzarella di Bufala
Soft, milky, slightly tangy. Best within 48 hours of the wheel leaving brine.
- ✓Grass-fedYear-round pasture, no silage shortcuts
- ✓Pasture-raisedOpen llanos, low stocking density
- ✓Single-originOne herd, one creamery, traceable wheel-by-wheel