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Vaiano Cheese – a Family Affair steeped in tradition
Written by Administrator    Tuesday, 28 July 2015 10:31    PDF Print E-mail
Vaiano Cheese Vaiano Cheese Milk is the main and most important source of our cheese so we make our cheese with quality milk which is produced by our healthy cows in our own farm in Krabi.
Vaiano Cheese
a Family Affair steeped in tradition

The Vaiano Cheese Factory was established in 2005 by the Vaiano family who have been living in Thailand for more than twenty years. The factory is located in Patong, Phuket. In the beginning, the cheese was produced by hand in a small laboratory and now it's developed in a factory and is made fresh by machines every week.

Mr. Moreno, who works for the Vaiano Cheese Factory describes the cheese-making process: "Milk is the main and most important source of our cheese so we make our cheese with quality milk which is produced by our healthy cows in our own farm in Krabi. Our goal is to ensure quality and the continual improvement of our product. To make a good mozzarella cheese, you must start with quality milk, first filtered and then curdled by using veal rennet, then the milk is heated to 34/38 degrees Celsius for 45 minutes. The curdling is then stopped and the curds broken up into small pieces and left to rest for a few hours. We call this "maturing process"; the next step is to check if the curds are ready, we do so by putting some curds in boiling water and if they stretch firmly then we're ready to make mozzarella cheese."

Not much has changed since Buffalo Mozzarella first made an appearance on the tables of Neapolitan people several years ago. The basic process is still the same as the old tradition. The Vaiano Cheese Factory provides Mozzarella cheese in various size (25gr, 50gr, 100gr, & 250gr) as well as "treccia", which is braided-shape mozzarella, Burrata, which is mozzarella with whipping cream filling, Ricotta, Scamorza and many others.
For more information contact
Mr. Moreno at 08-0717 6835
or email him at: This e-mail address is being protected from spambots. You need JavaScript enabled to view it