Every day, Eataly makes fresh mozzarella by hand right in front of you. Here are the steps to making the real fior di latte inspired by Caseificio Olanda in Puglia!
Eataly’s fresh curd is made every day with whole milk from upstate New York. Our resident mozzarella makers start their days at 10am in La Piazza to begin production for our restaurants and our customers.
Separate The Curd & Add Hot Water
The fresh curd is pushed through a chitarra, an instrument shaped like a guitar, to separate the solids. Very hot, salted water is added to bring the cheese to a warmer temperature.
Stretch, Shape & Serve!
The mixture is then stirred and stretched by hand to ensure that it has melted evenly and no bits of curd are left in the cheese. The cheese is then broken off into pieces and delivered to Eataly restaurants that are serving it that day. The rest of the fresh mozzarella is displayed inches from where it’s made.