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La Casa Del Formaggio's photostream |
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The Advertiser Article 24 April 2010
The Advertiser Newspaper Article 24th April 2010. Photo Credit- Michael Marschall, The Advertiser Newspaper
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Uploaded on Apr 26, 2010
CLAUDE CICCHIELLO
SA cheesemaker Claude Cicchiello with the La Casa range of fresh Italian cheeses. Photo Credit- Michael Marschall, The Advertiser Newspaper
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Uploaded on Apr 26, 2010
CLAUDE CICCHIELLO
SA cheesemaker Claude Cicchiello at the La Casa Del Formaggio factory cutting the cheese. Photo Credit- Michael Marschall, The Advertiser Newspaper
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Uploaded on Apr 26, 2010
CLAUDE CICCHIELLO
SA cheesemaker Claude Cicchiello at the La Casa Del Formaggio factory moulding the...
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Uploaded on Apr 26, 2010
Cutting the Curd - Claude & Gerardo Cicchiello
The cheese is delicately hand cut while steam is passed through the vat to heat the cheese.
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Uploaded on Mar 30, 2010
Scooping the Ricotta
Ricotta is delicately scouped out of the vat using a stainless steel sieve. Photo: Premier's Food Awards, Photography by Nick Clayton
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Uploaded on Mar 30, 2010
Cutting The Curd in the Vat
The cheese is delicately hand cut while steam is passed through the vat to heat the cheese.
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Uploaded on Mar 30, 2010
Molding the Bocconcini
The Curd is placed into approximately 80 Degree Celcius water and is passed through...
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Uploaded on Mar 30, 2010
Stretching the Bocconcini (Fresh Mozzarella)
The Curd is reserved in the vat for a specified time until it reaches the correct...
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Uploaded on Mar 30, 2010
Molding the Bocconcini (Fresh Mozzarella)
The Curd is placed into approximately 80 Degree Celcius water and is passed through...
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Uploaded on Mar 30, 2010
Bocconcini on the packing line
Filled cups are placed onto a line where they are automatically lidded. The final product is...
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Uploaded on Mar 30, 2010
Ricotta draining in fashellas (baskets)
The fashellas are stored under refrigeration to allow the remaining whey to drain. Photo: Premier's Food Awards, Photography by Nick Clayton
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Uploaded on Mar 30, 2010
Claude Cicchiello, Managing Director with the New Grande Bocconcini
Claude holds the new Grande Boconcini 200g tub which is available in Coles, Woolworths and...
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Uploaded on Mar 30, 2010
Claude Cicchiello Stretching Fresh Mozzarella Cheese
The Curd is reserved in the vat for a specified time until it reaches the correct...
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Uploaded on Mar 30, 2010
Bambini Bocconcini tub fresh off the line!
Filled cups are placed onto a line where they are automatically lidded. The final product is...
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Uploaded on Mar 30, 2010
La Casa Del Formaggio Traditional Bocconcini 400g
Traditional Bocconcini are 30g Balls of Fresh Mozzarella. Bocconcini is a type of Pasta Filata...
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Uploaded on Mar 30, 2010
