The Art Of Making Mozzarella
Eat Well|Issue #37, 2021
We learn about the craft of creating cheese with two artisan cheesemakers who specialise in mozzarella and bocconcini.
Ally McManus
The Art Of Making Mozzarella

According to one artisan cheesemaker who specializes in making mozzarella, the key to creating cheese is love. “This is true for everything you do, not just for cheesemaking,” says Giorgio Linguanti, founder of Melbourne artisan cheese company, That’s Amore Cheese. “If you do everything with love, the results will be obvious — they have to be good! This is why my company’s name, That’s Amore, means That’s Love.”

As well as being a nutrient-rich and delicious source of nourishment for the body, mozzarella pays homage to traditional, sustainable and artisanal methods of cooking.

Mozzarella versus bocconcini

“Mozzarella and bocconcini are the same mozzarella product but shaped differently,” reveals Linguanti. “Mozzarella is the size of a small orange, while bocconcini is slightly smaller.” It’s about the size of a small egg and likened to “bite-sized fresh mozzarella”. “We produce cow’s milk mozzarella and bocconcini and also buffalo’s milk mozzarella and bocconcini,” Linguanti adds.

This story is from the Issue #37, 2021 edition of Eat Well.

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This story is from the Issue #37, 2021 edition of Eat Well.

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