Mozzarella makes up the bulk of product produced on site, followed by burrata and ricotta, a curd made from cow milk whey left over from the production of other cheeses
Alessandro Nicotra, production manager at Italian Dairy Products in Sharjah, stretches mozzarella made from cow's milk. All photos by Chris Whiteoak / The National
The making, stirring, and braiding of formaggio is considered a fine art in cheese making
Owners Leo Condemi and Silvia Angelotti say their cheese is made the traditional Italian way
A worker checks the ph levels of fresh curd at the Italian Dairy Products factory in Sharjah
Fresh curd is then chopped and kneaded in hot water and salt
Alessandro Nicotra, plant production manager at Italian Dairy Products in Sharjah
A worker makes mozzarella balls then adds cream in the centre to produce burrata.
The cheese making process starts from blocks of curd, which comes from milk when it is drained of its whey
Each day, the factory produces an average 1.5 tonnes of cheese, all of different shapes and sizes, from 10g up to 500g servings
For each 1,000 litres of cow’s milk, the workers can manufacture 140 kg of mozzarella
Each day starts at 5am, when a delivery truck laden with up to 10,000 litres of raw cow’s milk arrives at the factory doors
From 5am to 4pm daily, 18 workers pace the floors of the 900 square metre production plant
Mozzarella makes up the bulk of product produced on site, followed by burrata and ricotta, a curd made from cow milk whey left over from the production of other cheeses
Alessandro Nicotra, production manager at Italian Dairy Products in Sharjah, stretches mozzarella made from cow's milk. All photos by Chris Whiteoak / The National
The making, stirring, and braiding of formaggio is considered a fine art in cheese making
Owners Leo Condemi and Silvia Angelotti say their cheese is made the traditional Italian way
A worker checks the ph levels of fresh curd at the Italian Dairy Products factory in Sharjah
Fresh curd is then chopped and kneaded in hot water and salt
Alessandro Nicotra, plant production manager at Italian Dairy Products in Sharjah
A worker makes mozzarella balls then adds cream in the centre to produce burrata.
The cheese making process starts from blocks of curd, which comes from milk when it is drained of its whey
Each day, the factory produces an average 1.5 tonnes of cheese, all of different shapes and sizes, from 10g up to 500g servings
For each 1,000 litres of cow’s milk, the workers can manufacture 140 kg of mozzarella
Each day starts at 5am, when a delivery truck laden with up to 10,000 litres of raw cow’s milk arrives at the factory doors
From 5am to 4pm daily, 18 workers pace the floors of the 900 square metre production plant
Mozzarella makes up the bulk of product produced on site, followed by burrata and ricotta, a curd made from cow milk whey left over from the production of other cheeses