from our workshop
Every morning from six, by hand.
We make mozzarella, burrata and stracciatella in Prague, with Italian technique and Czech milk. What we make this morning is in your kitchen tomorrow.
A day in the workshop
Six steps, every day in the same order:
01
Milk
In the morning we take in fresh milk and check it before we touch it.
02
Curdling
We add cultures and rennet and let the curd form.
03
Curd ripening
The curd ripens until its acidity is right. This step decides everything that follows: haste only shows up later, in the oven.
04
Stretching
We scald the curd in hot water and work it until it pulls. This is where it becomes pasta filata.
05
Shaping
We shape by hand, piece by piece. Burrata is filled with stracciatella and cream while still warm.
06
Cooling and packing
We cool it, pack it and write the production date on the pack. From here the cheese goes straight to you.
The milk
We buy Czech milk and work it fresh, not after a week in storage. The quality of a mozzarella starts here: no technique saves worse milk.
⚠ The farms and the collection area will be added before launch.
Hands, not a line
We work in small batches and shape by hand. It is slower than a machine, but you taste it in the texture and see it in how much water the cheese releases.
Judge for yourself
We send a sample from the nearest production run and the technical sheet. Delivery the day after.