La stella

Pantone 174 c Pantone 421 c

indirizo recapiti sede sito

Pantone 174 c Pantone 421 c

I have the simplest tastes. I am always satisfied with the best.”

“Oscar Wilde”

Indice

Where Technology

pag. 6

Production

pag. 8

Milk

pag. 10

Product Restaurant

pag. 12

Mozzarella

pag. 14

Smoked Mozzarella

pag. 18

Nodini & Trecce

pag. 20

Stracciatella & Burrata

pag. 22

Smoked Burrata

pag. 24

Fiordipizza

pag. 26

Cacioricotta

pag. 28

Caciotta

pag. 30

Scamorza

pag. 32

Smoked Scamorza pag. 34

Pantone 174 c Pantone 421 c

Caciocavallo

pag. 36

Smoked Caciocavallo

pag. 38

Recipe

pag. 40

Ricetta 1

pag. 42

Ricetta 2

pag. 44

Ricetta 3

pag. 46

Ricetta 4

pag. 48

Staff

pag. 50

Where Technology “I’ve always loved cheese”, says Claudio Bamonte, “and I’ve always been fascinated by the process of making soft cheese and especially mozzarella, where you have so many variables and so little time to turn milk into something very special”.

Perhaps this passion comes from his roots: Claudio was born in Campania, the land where the very first mozzarella was created. This wide area in the Southern Italy boasts a wonderful capital such as Naples and includes a huge number of other important cities like Salerno, Caserta, Amalfi, Battipaglia, Gragnano, San Marzano: legendary names for anyone who loves fresh and genuine products.

Parma with its parmigiano reggiano and its prosciutto may be Italy’s food capital - directly followed by the

nearby Bologna with its renowned lasagne, tortellini and ravioli - but it’s from the Southern Italy that comes a dazzling array of healthy and delicious foodstuff, that transformed the Bel Paese in the homeland of good food.

This is where Claudio’s dream started 20 years ago, in the land of mozzarella, and where he began importing products throughout his business Quality Centre Food Services. Today Quality Centre is a well established importing and distribution business with over 80 suppliers from Italy, Spain and Australia itself. It is thanks to the enormous success of his company that Claudio can now finally work on his long-time passion: cheese-making.

Coming from a place that widely celebrates the experience of casaro or cheese makers, Claudio’s main goal has always been to produce cheese according to his land traditional methods. However, at the same time casaro’s experience had to be aided by modern machinery that guaranteed absolute hygiene and consistency of the production output.

The result is a gleaming factory of white tiles and stainless steel where the experience of the casaro is still fundamental to assess those variables such as time and temperature, acidity levels and curd mass thickness, fat and salt content and so forth.

Nevertheless, the machineries are what truly makes the difference, since thanks to them all those variables can be analyzed and used for a solid, consistent output.

Today the production of La Stella Latticini consists mainly of mozzarella and its variations (bocconcini, perline, nodini, sfoglia, trecce etc), both from buffalo and from quality cow milk. Increasingly though the Auburn works churn out ricotta and soft and semihard cheese such as cacioricotta and scamorza - But there’s more! because “the best is yet to come” as Claudio promises.

Since the dawn of civilization Even though mozzarella-making is a 2000 years old tradition (Pliny the Elder mentions it in its 1stCentury

book) its buffalo milk version came much later, probably 900 years ago, when buffalos replaced cows in the swamps South of Naples. By the time Renaissance came around its place on the dinner table was firmly established.

An Artisan tradition For centuries the casari of Southern Italy made their mozzarella in the traditional way. That is to say, by using a wooden vat and a stick to create a curd from buffalo milk and whey, then breaking the curd, stretching the hot shiny paste and finally cutting it with their own hands into a variety of shapes, from the classic round mozzarella to tonodini and trecce.

An ongoing tradition The century old cheesemaking tradition continues in Auburn. At La Stella Latticini the production line is all stainless steel, but the casaro’s hand is still there to check the curd once the machine heats it to the right temperature - for a thorough control of the content of the milk fat is vital to create the perfect cheese.

6-7

Production “I’ve always loved cheese”, says Claudio Bamonte, “and I’ve always been fascinated by the process of making soft cheese and especially mozzarella, where you have so many variables and so little time to turn milk into something very special”.

Perhaps this passion comes from his roots: Claudio was born in Campania, the land where the very first mozzarella was created. This wide area in the Southern Italy boasts a wonderful capital such as Naples and includes a huge number of other important cities like Salerno, Caserta, Amalfi, Battipaglia, Gragnano, San Marzano: legendary names for anyone who loves fresh and genuine products.

Parma with its parmigiano reggiano and its prosciutto may be Italy’s food capital - directly followed by the

nearby Bologna with its renowned lasagne, tortellini and ravioli - but it’s from the Southern Italy that comes a dazzling array of healthy and delicious foodstuff, that transformed the Bel Paese in the homeland of good food.

This is where Claudio’s dream started 20 years ago, in the land of mozzarella, and where he began importing products throughout his business Quality Centre Food Services. Today Quality Centre is a well established importing and distribution business with over 80 suppliers from Italy, Spain and Australia itself. It is thanks to the enormous success of his company that Claudio can now finally work on his long-time passion: cheese-making.

Coming from a place that widely celebrates the experience of casaro or cheese makers, Claudio’s main goal has always been to produce cheese according to his land traditional methods. However, at the same time casaro’s experience had to be aided by modern machinery that guaranteed absolute hygiene and consistency of the production output.

The result is a gleaming factory of white tiles and

stainless steel where the experience of the casaro is still fundamental to assess those variables such as time and temperature, acidity levels and curd mass thickness, fat and salt content and so forth.

Nevertheless, the machineries are what truly makes the difference, since thanks to them all those variables can be analyzed and used for a solid, consistent output.

Today the production of La Stella Latticini consists mainly of mozzarella and its variations (bocconcini, perline, nodini, sfoglia, trecce etc), both from buffalo and from quality cow milk. Increasingly though the Auburn works churn out ricotta and soft and semihard cheese such as cacioricotta and scamorza - But there’s more! because “the best is yet to come” as Claudio promises.

Since the dawn of civilization Even though mozzarella-making is a 2000 years old tradition (Pliny the Elder mentions it in its 1stCentury book) its buffalo milk version came much later, probably 900 years ago, when buffalos replaced cows in the

swamps South of Naples. By the time Renaissance came around its place on the dinner table was firmly established.

An Artisan tradition For centuries the casari of Southern Italy made their mozzarella in the traditional way. That is to say, by using a wooden vat and a stick to create a curd from buffalo milk and whey, then breaking the curd, stretching the hot shiny paste and finally cutting it with their own hands into a variety of shapes, from the classic round mozzarella to tonodini and trecce.

An ongoing tradition The century old cheesemaking tradition continues in Auburn. At La Stella Latticini the production line is all stainless steel, but the casaro’s hand is still there to check the curd once the machine heats it to the right temperature - for a thorough control of the content of the milk fat is vital to create the perfect cheese.

8-9

Milk “I’ve always loved cheese”, says Claudio Bamonte, “and I’ve always been fascinated by the process of making soft cheese and especially mozzarella, where you have so many variables and so little time to turn milk into something very special”.

Perhaps this passion comes from his roots: Claudio was born in Campania, the land where the very first mozzarella was created. This wide area in the Southern Italy boasts a wonderful capital such as Naples and includes a huge number of other important cities like Salerno, Caserta, Amalfi, Battipaglia, Gragnano, San Marzano: legendary names for anyone who loves fresh and genuine products.

Parma with its parmigiano reggiano and its prosciutto may be Italy’s food capital - directly followed by the

nearby Bologna with its renowned lasagne, tortellini and ravioli - but it’s from the Southern Italy that comes a dazzling array of healthy and delicious foodstuff, that transformed the Bel Paese in the homeland of good food.

This is where Claudio’s dream started 20 years ago, in the land of mozzarella, and where he began importing products throughout his business Quality Centre Food Services. Today Quality Centre is a well established importing and distribution business with over 80 suppliers from Italy, Spain and Australia itself. It is thanks to the enormous success of his company that Claudio can now finally work on his long-time passion: cheese-making.

Coming from a place that widely celebrates the experience of casaro or cheese makers, Claudio’s main goal has always been to produce cheese according to his land traditional methods. However, at the same time casaro’s experience had to be aided by modern machinery that guaranteed absolute hygiene and consistency of the production output.

Mozzarella ommolore dolorepudio con perit, omnieni net eictia simusdae di odia porio. Ibea alis ea venecus tibusam, sit quam aliquat as aute litat aut aut quassen ihillaut exceptae est, coreptiones d

Mozzarella ommolore dolorepudio con perit, omnieni net eictia simusdae di odia porio. Ibea alis ea venecus tibusam, sit quam aliquat as aute litat aut aut quassen ihillaut exceptae est, coreptiones d

Mozzarella ommolore dolorepudio con perit, omnieni net eictia simusdae di odia porio. Ibea alis ea venecus tibusam, sit quam aliquat as aute litat aut aut quassen ihillaut exceptae est, coreptiones d

Mozzarella ommolore dolorepudio con perit, omnieni net eictia simusdae di odia porio. Ibea alis ea venecus tibusam, sit quam aliquat as aute litat aut aut quassen ihillaut exceptae est, coreptiones d

10-11

Il meglio a tavola

Mozzarella Pantone 174 c

Pantone 421 c

I’ve always loved cheese”, says Claudio Bamonte, “and I’ve always been fascinated by the process of making soft cheese and especially mozzarella, where you have so many variables and so little time to turn milk into something very special”.

Perhaps this passion comes from his roots: Claudio was born in Campania, the land where the very first mozzarella was created. This wide area in the Southern Italy boasts a wonderful capital such as Naples and includes a huge number of other important cities like Salerno, Caserta, Amalfi, Battipaglia, Gragnano, San Marzano:

12,50 gr Perline di Bufala 40 gr

Bocconcini di Bufala

125 gr Bocconcini di Bufala 250 gr Bocconcini di Bufala 500 gr Aversana di Bufala

14-15

Mozzarella

Pantone 174 c

Pantone 421 c

12,50 gr Perline di Bufala 40 gr

Bocconcini di Bufala

125 gr Bocconcini di Bufala 250 gr Bocconcini di Bufala 500 gr Aversana di Bufala

I’ve always loved cheese”, says Claudio Bamonte, “and I’ve always been fascinated by the process of making soft cheese and especially mozzarella, where you have so many variables and so little time to turn milk into something very special”.

Perhaps this passion comes from his roots: Claudio was born in Campania, the land where the very first mozzarella was created. This wide area in the Southern Italy boasts a wonderful capital such as Naples and includes a huge number of other important cities like Salerno, Caserta, Amalfi, Battipaglia, Gragnano, San Marzano: