Traditional Southern Italian Mozzarella from the green pastures of Scotland.

C.A.O.S Cheese-makers

The idea was to make the mozzarella right here in Scotland using the wonderful milk produced locally by cows that had luscious green pastures to laze about on. Providing a fresh product with zero food miles and all the goodness and nutrients one deserves.

We make a variety of southern Italian cheeses using only traditional methods of cheese making including making our own home-made starter culture, leaving the curds to mature in there own time without adding any ingredients to speed up the process, and also hand stretching the curds.

We feel that we have gained a much richer understanding of cheese making, by simply being able to work with such fresh ingredients. With the milk changing with the seasons it is important to recognise different smells and textures so as to get it right each time. We are the alternative to industrial mozzarella. Where in many cases all ingredients are made up of sachets and machinery does the most part.

The milk is organic and unpasturized, therefore it is a raw milk cheese. We are firm believers that pasturization only results in destroying numerous beneficial enzymes, antibodies, and bacteria both good and bad in the milk.

For the most part milk produced in clean environments, with careful farming practices does not have an over abundance of unhealthy bacteria, and in the small amounts actually help our body build up a resistance to illness, while the good bacteria keeps our bodies healthy and working properly. Therefore we choose the healthier option.

Also the bonus of using organic milk means, no GM feeding for the cows including soya is permitted.

Gabriele & Adriana