Technology
marries tradition
Not just courage, but expertise and great passion has meant that La Stella, has evolved from a dream to reality. At the very foundation of our philosophy, is the constant search for the highest quality of raw materials. We work with raw cow's milk that is delivered daily from Leppington Pastoral Co. farm in Bringelly, New South Wales. Our buffalo cheeses are produced with the finest buffalo milk imported from Campania, fresh frozen, which means we can bring many unique and special products to our consumers' tables.
Technologies change, machinery change but, in our hands, remains ancient knowledge: a precious background of history and tradition that you will find within every product.
Since Roman Time
The first documentation of mozzarella dates back to 1570, when the Papal court's cook served the mozzarella like cheese at his table. The name mozzarella comes from the technique that is still used today, of cutting the kneaded curd with the thumb and forefinger to create its typical form.
Artisan Tradition
The great cheese makers of Southern Italy gave birth to the traditional method of making mozzarella. A method still used also today to create the round mozzarella form, as well as our trecce and nodini.
The Tradition Continues
The great tradition of cheese makers continues today at our factory in Sydney Australia. The use of technology is essential in our factory to ensure a wide range of production in accordance with strict health and hygiene rules. However, the eyes, hands and expertise of our cheese makers are vital and make the difference between a good product and a perfect product.