In nearby Piano di Sorrento, a one stop train ride brought Sant’Anna students to a destination of unique and wholesome flavor. At the Caseificio Michelangelo, a mozzarella factory, the students received a guided tour of the care and time consuming process of making fresh and delicious cheeses and more! Suited in their protective aprons, hair nets, and shoe covers the group began by learning about the machinery utilized by the small factory and the process of separating the Whey and cheese curds made in enormous vats from fresh cow milk.
The cheese is cut into bricks and then sits for several hours as it comes to the correct level of acidity. Using new age technology to incorporate boiling water to the fresh curds, the process has become much faster than the old school way of working the cheese by hand. After making the various shapes and sizes, the final product is set in cold water, so it will keep its shape, before it is set to age or be smoked.
Production at Caseificio Michelangelo has steadily increased since its humble beginnings and use of technology has allowed them to meet customer demand. While this technology allows them to compete in today’s marketplace, there are still many processes the factory does by hand.
The students ended their tour by practicing this newly learned knowledge and braiding their own hand-worked mass of fresh mozzarella and sitting down for a plate of sample cheeses ranging in age and flavors. The tasteful and educational experience is one these students won’t soon forget!
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