|Vaiano Cheese – a Family Affair steeped in tradition|
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.
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.