The producers: Casa Motta mozzarella

Campania meets Queensland with delicious results. 

Who  Alessandro Motta began making mozzarella when he was just 13, attempting to recreate a taste of home. Trips back to Italy included classes with nuns at a monastery at Vallechiara, near Rome, where he learnt to mould mozzarella by hand. He now works as a cheesemaker at Olympus Cheese in Brisbane and has set up Casa Motta, an artisan side project with Olympus owners Michael and Desiree Gavriel to showcase buffalo-milk mozzarella.

Why Freshness is everything with mozzarella. The skin or rind should be porcelain-white and taut. "It needs to be like an onion when you break it with your fingers; there should be several different layers beneath," says Motta. "It also needs to be a little milky inside - you should feel the milk in your mouth when you bite.'' 

How Using buffalo milk from Cairns, in Far North Queensland, and Maleny, in the Sunshine Coast hinterland, and culture from Italy, it takes between six and seven hours of curd fermentation for the cheese to achieve the characteristic lactic buffalo mozzarella tang. "You need fermentation to be slow, to take its time, because as the curd ferments it eats the lactose to create lactic acid and this gives the right taste," Motta says. His hand-stretched cheeses are delivered to restaurants and delis in Brisbane the day they're made. 

Where Casa Motta is stocked at Brisbane delis such as Plenty West End, and served at Tartufo, Gun Shop CafĂ© and La Via. 


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sydney Fish Market: now delivering
17.12.2017
The best food books of 2017
15.12.2017
France leads on food sustainability, Australia lags
08.12.2017
Artisanal Korean ingredients at Table 181
30.10.2017
Adelaide's Ferment the Festival
25.10.2017
The Producers: Fawk Foods
26.09.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Sexy salad recipes

A salad can be so good when it's done just right. Check out ...

Recipes from Australia's best chefs

Peter Gilmore's snow egg, Justin North's smoked duck egg wit...

Quick winter meals

Fire up the stovetop with these wintry dishes, ready for the...

Comfort food recipes

Take comfort in superb onion rings, juicy roasts, syrupy pud...

Braising recipes

Fire up the stovetop, it's time to braise. Our braising slid...

Comme Kitchen recipes

British-born chef Daniel Southern has made his mark in Melbo...

French alpine recipes

Bask in the warmth of French Alpine-inspired food. Ideal for...

French roast recipes

With books such as Pork & Sons and Ripailles, Parisian autho...