Handcrafted in the Dairy
Each day, we receive fresh organic raw milk from the cows at Svanholm. The milk is brought up to our small in-house dairy, where we work with a variety of cheeses and hand-stretch mozzarella that we serve the very same day in the restaurant downstairs.
On this page, you can read about the different cheeses we produce in the dairy and see photos of the finished products you can taste when visiting our restaurant.
Every day we make fresh, organic raw milk cheese
Mozzarella
Traditional Stretched Cheese from Southern Italy
Our crown jewel. The raw milk is poured into the cheese vat and heated to 37°C. We then add the lactic acid bacteria culture. Once the milk sets, we cut the curd into cubes of about 2×2 cm and let them ferment slowly in the whey, before draining. After that, we stretch the curd in boiling water until it comes together and takes on a texture similar to piping-hot bread dough. The stretched cheese is shaped into balls and left to rest for 3–4 hours in brine.
Mozzarella is the heart of our cheese production, and many of our other cheeses are derived from it.
Stracciatella
Originally from Puglia, Southern Italy
“Stracciare” means to tear something apart in Italian. Many people associate stracciatella with an Italian milk-based gelato “cut through” with chocolate, but in the world of cheese, it’s something entirely different.
Stracciatella is made with small pieces of mozzarella that are torn into thread-like strips and mixed with rich cream and salt. Stracciatella is the base ingredient used to make burrata.
Burrata
Originally from Puglia, Southern Italy
Burrata is made during the second part of our mozzarella production. We use the remaining curd from the mozzarella shaping process. While it’s still soft and warm, we stretch a thin layer of curd and fill it with stracciatella. We then fold the layer around the stracciatella like a filled balloon and seal it by hand.
Fresh ricotta
Originally from Central and Southern Italy
The production of fresh ricotta begins by heating the organic milk from Svanholm to 85°C. We then separate the milk using 40% whey from our mozzarella production. After 5–10 minutes, a creamy and light curd forms on the surface, which we drain and season with salt. The ricotta can be served immediately or dried. Read more about dried ricotta below.
Originally from Southern Italy
Our dried ricotta is made exclusively from whey from our mozzarella production, using the same cheese vat. We heat the whey to 85°C with 1% salt and acidify it with lemon juice. Small cheese flakes form on the surface, which we skim off and leave to drain overnight.
The following day, we press the cheese in a cheese press for two days to give it a firm shape. The cheese block is then cut into smaller pieces and dried at 40°C. The entire process takes five days, after which we use the dried ricotta on our pizza.
Dried ricotta
Mascarpone
Originally from Lombardy, Northern Italy
A fresh, soft cheese — one of the main ingredients in tiramisu.
We make our mascarpone using organic milk from Svanholm and full-fat cream. The mixture is heated to 82°C, then acidified with lemon juice and cooled to below 8°C. Finally, it is drained through cheesecloth for two days before it’s ready to use.
