Handcrafted in the Dairy
Fresh organic raw milk arrives every morning from the cows at Søtofte. Upstairs, it becomes mozzarella, burrata, stracciatella, ricotta and mascarpone - hand-stretched, hand-torn, hand-folded. The mozzarella is served the same day it's made.
Mozarella
Traditional Stretched Cheese from Southern Italy
Our crown jewel. Raw milk is heated to 37°C, then set with a lactic acid culture. We cut the curd into 2×2 cm cubes, let it ferment slowly in the whey, then drain and stretch it in boiling water until it takes on the texture of hot bread dough. Shaped into balls, rested 3–4 hours in brine. Most of our other cheeses start here.
Traditional Stretched Cheese from Southern Italy
Stracciatella
Originally from Puglia, Southern Italy"Stracciare" means to tear apart. Small pieces of mozzarella, torn into threads, mixed with cream and salt. The base for burrata.
Burrata
Originally from Puglia, Southern ItalyMade from the curd left over from mozzarella. While still warm, we stretch a thin layer, fill it with stracciatella, and seal it by hand.
