Mozzarella & its Cousins
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2023: January 27–1 February | July 21–26 tbc
Course availability 2023: January 4 places Sign up for our newsletter to receive updates. Professional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the province of Salerno in Campania, renowned for its mozzarella di bufala. Also included are the small differences in production between buffalo milk and cow's milk mozzarella (fior di latte). Contrary to what you find on the internet, it's not easy to make good mozzarella and the procedure is a jealously guarded secret. At each of the dairies we visit you will have the rare opportunity to watch the experts and participate in hands-on sessions. At the end of the course, you will have the knowledge necessary to continue practising and perfecting your own cheese. Taught in English. Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and keen amateurs who want to make their own mozzarella. Maximum course size: 6 people. Course extension for cheese professionals: two days watching the production run. Limited to 3 attendees. You may also be interested in our cheese course in Tuscany: http://www.sapori-e-saperi.com/theory--practice-of-italian-cheese.html Click on topics below for more information To request a booking form email info@sapori-e-saperi.com |
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Course at a glance Day 1: Friday Arrival at Vallo della Lucania-Castelnuovo train station no later than 16.00 / 4.00 pm (one transfer will be provided to Agriturismo La Petrosa, Ceraso). See details on Price & Stuff tab. Session 1: Introduction to course with Maria Sarnataro Welcome dinner at Le Tre Sorelle restaurant The owners are friends of Maria and will treat us like honoured guests. Day 2: Saturday Sessions 2 & 3: All morning at Tenuta Chirico at Ascea: visit buffalo and cows; in the dairy watch and assist staff from adding the whey starter to the filatura (spinning) and forming the mozzarella, a process that takes 4–5 hours. Tasting lunch at Tenuta Chirico Overview and guided tasting of wines of Campania with Maria Sarnataro, not only a cheese expert but a wine sommelier too Dinner at local restaurant Day 3: Sunday Session 4: Today you'll be doing all the phases of making mozzarella yourself under the guidance of the owner and head cheesemaker at Tenuta Chirico. Learn the differences between making mozzarella with buffalo milk and cow's milk. Transfer to Aia Resort Cilento, Trentinara Dinner at Taverna del Buongustaio Around the corner from Aia Resort, mamma is in the kitchen and papa is at the pizza oven. Day 4: Monday Visit the archaeological site of Paestum and tasting tour of top mozzarella dairies Tasting lunch at Caseificio Barlotti Session 5: Practical hands-on workshop at organic Caseificio Le Querce. A second opportunity to do all the steps required to make mozzarella from thermising the milk to forming the mozzarella. Plus first view of how to make buratta. Dinner at Porta Sirena You've tasted the buffalo mozzarella; here you can taste buffalo meat, as well as handmade pasta and vegetables from the restaurant garden Day 5: Tuesday Session 6: Visit Prime Querce's buffalo farm to understand the requirements for producing high quality milk for mozzarella. Breakfast at Prime Querce Sightseeing at Trentinara Tasting lunch at Prime Querce Session 7: The fourth run through every phase of making mozzarella and buratta (probably scamorza too). Four times may sound like a lot, but remember that it takes three years to get really competent at making mozzarella. Dinner at a private home Day 6: Wednesday Departure: transfer to train station at Capaccio-Roccadaspide or Paestum Course extension The course extension is no longer being offered. It gave professional cheesemakers the chance to be present during two production runs to understand how to organise their work. Recent changes to the course mean that during the last two days of the main course you will be present during the production run at Prime Querce and the extension is no longer necessary. For more details, please click Course tab above To request a booking form email info@sapori-e-saperi.com |
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Salerno to Ceraso (Parco del Cilento) Day 1: Friday Arrive at Vallo della Lucania-Castelnuovo train station no later than 16.00 / 4.00. Transfer provided to Agriturismo Petrosa at Ceraso (10 minutes). One pick-up only no later than 16.00 / 4.00 pm). Session 1: Introduction to course with Maria Sarnataro
Dinner at seafood restaurant Le Tre Sorelle Perched on a terrace overlooking the sea, you couldn't have a better view from which to enjoy the excellent cooking of Maria's friend Francesca. (Meat and vegetarian options available) Accommodation: Agriturismo La Petrosa, Ceraso | Meals: Dinner Day 2: Saturday Transfer to Tenuta Chirico, farm and dairy. Breakfast at the dairy Session 2: A whole morning dedicated to you in which you will watch and assist the dairy staff in all the phases of making mozzarella and ricotta (always a by-product of making cheese in Italy) Tasting lunch at the dairy Overview and guided tasting of wines of Campania with Maria Sarnataro, not only a cheese expert but a wine sommelier too Pizza at Villa Marchesa, Casal Velino Your chance to try ammaccata, the traditional pizza of the Cilento Accommodation: Agriturismo La Petrosa, Ceraso | Meals: Breakfast, Lunch, Dinner Day 3: Sunday Transfer to Tenuta Chirico dairy Breakfast at dairy Session 3: Do-it-yourself
Tasting lunch at the dairy Ceraso to Trentinara Transfer to Aia Resort Cilento, Trentinara Free afternoon Dinner at Taverna del Buongustaio Around the corner from Aia Resort, mamma is in the kitchen and papa is at the wood-fired pizza oven. Accommodation: Aia Resort Cilento, Trentinara | Meals: Breakfast, Lunch, Dinner Day 4: Monday Breakfast This morning you'll hone your palate tasting mozzarella at some of the top dairies around Paestum. While we're there, we'll make a brief visit to the splendid Greek temples of Paestum and what remains of the city of Poseidonia at its height from 560–440 BCE. Tasting lunch at Caseificio Barlotti The Barlotti brothers have expanded from mozzarella to making other types of cheese with their buffalo milk which we get to sample. Transfer to Caseificio Prime Querce, organic farm and dairy Session 5: During this workshop head cheesemaker Nicola helps you to work alongside him as he prepares the orders for the day.
Transfer to Paestum Dinner at Porta Sirena, Paestum You've tasted lots of buffalo mozzarella; here you can taste buffalo meat, as well as handmade pasta and vegetables from the restaurant garden Accommodation: Aia Resort Cilento, Trentinara | Meals: Breakfast, Lunch, Dinner Day 5: Tuesday Early transfer to Caseificio Prime Querce Session 6: Visit buffalo Visit the stalls with owners Alberto and Nadia Torre to find out about reproduction, milking and feeding the buffalo Breakfast at Prime Querce Transfer to Trentinara Walking tour of the beautiful hilltop town of Trentinara. Buffalo go back a long way in the history of the town. In the 13th century Charles I of Anjou issued a decree for the restitution to Trentinara of stolen buffalo. Transfer to Caseificio Prime Querce Lunch at Prime Querce Session 7: Do-it-yourself Another opportunity to work alongside Nicola and his team. It can take three years to perfect your mozzarella technique. Will you learn faster? Session 8: Preparation of siero innesto and liquido di governo Dinner at private home cooked by Lila with contributions from her son Antonio La Mura and his friends Accommodation: Aia Resort Cilento, Trentinara | Meals: Breakfast, Lunch, Dinner Day 6: Wednesday Breakfast and departure: one transfer will be provided to train station at Capaccio-Roccadaspide or Paestum To request a booking form email info@sapori-e-saperi.com |
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Course Leader
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Maria Sarnataro Maria Sarnataro’s multiplicity of interests have led her along an eclectic career path from agricultural science to a doctorate in environmental and territorial research. Recently she has dedicated herself to teaching in the fields of wine, cheese and oil. As a sommelier with the Italian Association of Sommeliers she lectures on viticulture, sparkling wines, dessert wines and pairing cheese and wine. As Master Taster with a national cheese association, she lectures on the technique of tasting cheese and the pairing and conservation of cheese. |
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Course Instructors
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Caseificio Prime Querce, Capaccio (Salerno)
When Alberto Torre took over the business from his parents it was a buffalo farm which sold milk to other cheesemakers. It was Alberto's dream to start making cheese himself with his excellent organic milk. Alberto has succeeded and now produces mozzarella, scamorza fresh and smoked, caciocavallo matured and smoked, burrata, other cheeses, ricotta and yoghurt which he sells to shops, restaurants and end consumers. Besides producing high quality cheese, he wants to educate the public. Knowledgeable consumers make good customers for small traditional cheesemakers. His didactic farm is open to schools, and to us. |
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Nicola & his team at Prime Querce
Nicola (right) is head cheesemaker at Caseificio Prime Querce. He will be your teacher. He has been working in mozzarella dairies, large and small, since he was 14. Cheese, especially pasta filata, is his life and his passion (second only to his family). He's keen to help you understand and perfect your mozzarella technique. |
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Tenuta Chirico, Alscea (Salerno)
In the early 1970s Benedetto Chirico started rearing milk cows. In the early ‘90s he decided to add water buffalo and goats to the farm, and to add value to his efforts, took on a small dairy to make cheese. Today he and his daughters Silvia and Maria and son Giovanni run the farm and dairy on the principles of sustainable agriculture and a circular economy. They have added yoghurt and gelato made from buffalo milk to their product line. |
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Rodolfo & his team at Tenuta Chirico
Rodolfo (centre) was born into the mozzarella business. Both his father and uncle worked in mozzarella dairies. At the age of 16 he started working in the same dairy and never looked back. He went to school to study the science of cheesemaking, and now he’s head cheesemaker at Chirico. He’s an excellent and patient teacher. You’ll learn a lot from him. |
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Course Organiser
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Erica Jarman Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours and courses, inspired by her infectious curiosity, open captivating new worlds to her guests. |
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Aia Resort Cilento, Trentinara Owner Vincenzo Quaglia has applied his architectural training to restoring a crumbling farmhouse, bringing to life a past when peasants knew how to reconcile form, function and beauty. Comfortable double bedrooms with en suite bathrooms. Wifi in rooms. Swimming pool. http://www.aiaresort.it/ |
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Agriturismo La Petrosa, Ceraso La Petrosa is the working farm of the Soffritti family. Depending on how numerous we are, we stay either in the castle dating from the 800s or the old farmhouse, both modernised to provide double bedrooms with bath. The farm produces cheese from the milk of their cows and goats. They cultivate ancient grains, fruit and vegetables. http://www.lapetrosa.it/ |
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Price Per person: 2200 Euros Non-participant in same room: 550 Euros Deposit: €200 when you book Balance: due 8 weeks before course starts Includes 5 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 6 days Daily continental breakfast, 4 lunches, 5 dinners (lunch & dinner not included in extension price) Course lectures and sessions with cheesemakers, course notes Non-participant fee includes accommodation in same room as a participant, daily continental breakfast, 5 dinners, local ground transportation with group Does not include Airfares Travel and cancellation insurance Wine and drinks other than those served with meals, additional meals Personal expenses such as telephone, mini-bar, etc. Meeting points I recommend you arrive in Italy the day before the course starts to allow time for travel delays and to recover from jet lag. Where: Vallo della Lucania-Castelnuovo train station (there are frequent express trains to Vallo from Roma Termini and Napoli Centrale stations) When: no later than 16.00 (4.00 pm) If everyone arrives earlier, we'll pick you up as soon as everyone is there. Recommended international travel: Nearest airport: Naples Capodichino (only 4 km from Naples Centrale train station with frequent shuttle service between the two); 1-1/2 hour train ride to Vallo della Lucania-Castelnuovo Next nearest airport: Rome Fiumicino (train connection to Rome Termini station and change for train to Vallo della Lucania-Castelnuovo); 3–4 hr train ride to Vallo Nearest train station: Vallo della Lucania-Castelnuovo Departure points Where: Capaccio-Roccadaspide or Paestum train station When: arrival at station at 9.00 am If you have to leave significantly earlier, I can arrange a special transfer at your own expense. Dress Informal. Jeans are acceptable everywhere. Protective clothing will be provided when necessary. Weather Please refer to this website https://www.ilmeteo.it/meteo/Trentinara Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control. To request a booking form email info@sapori-e-saperi.com |
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To anyone wanting to learn the art of pasta filata, this course is a must-take. It was the most educational course I’ve ever received in such a short amount of time. After 15 years of making "mozzarella" or something in that genre, I can finally say I actually know how to make traditional pasta filata cheeses, using water buffalo milk, as it was intended to be produced. On the course I was allowed to make a complete batch at one facility, then work on all of the different stages at another, in the midst of normal production. I had no question left unanswered. So break out the pocket-book, book this course, and get a class that will give you all the tools you need to make mozzarella, as well as fill you with inspiration and the Italian culture that makes this cheese what it is.
Adam Thompson, Partner & Head Cheesemaker, OroBianco Italian Creamery, Texas, USA, Mozzarella & its Cousins October 2022
The time we spent at Tenuta Quirico was wonderful, Sylvia was an amazing host and one fantastic cheese maker! The handwork of the artisans at the different cheeseries was truly so authentic and skilful. I have been in Italy quite a few times but never experienced this much information in one course. I wish I could have come here in the first place, I would have been much further in my cheesemaking career. Please keep me posted on the other courses you will be hosting, I am looking forward to the Gelato course!
Alta Eybers, cheesemaker, South Africa, Mozzarella & its Cousins, February 2022
The “Mozzarella & its Cousins” course by Sapori & Saperi provides cheesemakers — both hobbyists and professionals — with invaluable insight into the production of various pasta filata cheeses, including the coveted mozzarella di bufala. Erica and Maria’s relationships in Caserta and Salerno afford participants unrivaled access to some of the regions’ finest cheesemakers, who willingly share all of the technical and other details needed to produce mozzarella and related cheeses. This isn’t your typical Italian “tour” where you’ll watch professionals spin mozzarella through glass for a few minutes and then be shuttled off to a tourist attraction; you’re going to spend several hours a day getting wet in the cheese room, learning all of the hyper-technical details and sticking your hands in hot water to learn from professional Italian cheesemakers (who are running production for two fully-operational caseifici) how to properly produce mozzarella. If you’re searching for an insider look at the heavily-guarded secrets of mozzarella production, and want to learn alongside two great instructors who can educate you on both cheese and southern Italian culture, this course is for you.
Phil Giglio, mozzarella creamery owner, USA, Mozzarella & its Cousins, July 2019
Mozzarella & its cousins is a thorough, insightful and hands-on course for cheesemakers, chefs and anyone who wants to make cheese professionally. The pasta filata category of cheeses is not easy to teach in a short span of time, but Erica has planned this course with a lot of attention to detail with other industry experts and artisans. The artisanal cheesemakers (trainers) at the dairies were very forthcoming with their explanations and didn't hold back information. I learnt a great deal and all this knowledge will definitely help in bettering my product.
Mausam Narang, mozzarella dairy owner, India, Mozzarella & its Cousins, July 2019
Every other mozzarella course you find is a three-hour stretch-the-curd course. But you need to know how to get the curd to the right point to be stretched. This course is fantastic because you’ve got the high quality professionals who can teach all the steps correctly according to tradition. I definitely recommend this course for anyone who is serious about learning how to make real, traditional, fresh mozzarella.
David DiLoreto, buffalo farmer & cheesemaker, USA, Mozzarella & its Cousins, November 2018
As a professional cheesemaker, I've made a lot of cheese including mozzarella. I take courses to understand why we do certain processes and why things sometimes go wrong day after day and we can’t figure it out without help from experts. This course gave me exactly this kind of know-how.
Karin Karlsson, Cheesemaker, USA, Mozzarella & its Cousins, November 2018
I spent a lot of time trying hard to find out how to make mozzarella the proper way. I exhausted all the books and videos and practised by myself. It’s really difficult getting experts to share their skills, and that’s something you’ve done really well. There was nothing held back. I was able to ask all the questions I wanted to. The course was exactly what I needed to practise more effectively myself.
Elliott Bloomfield, chef, UK, Mozzarella & its Cousins, November 2018
We got a lot of good information. Now we know we were doing everything wrong! No wonder our mozzarella wasn’t working. It was helpful to do both buffalo and cow milk because we can practice with cow milk until our buffalo start producing babies again. Between taking notes and making videos we’ll have enough to do better in the future.
Faythe DiLoreto, buffalo farmer & cheesemaker, USA, Mozzarella & its Cousins, November 2018
I have recently spent five days in Campania, learning about Mozzarella on a Sapori e Saperi course. I make cheese at home, just for my family, but the course was designed to be as useful for home cheesemakers as people who aspire to make Mozzarella on a more commercial scale. I now feel absolutely confident that I can make, and store, delicious mozzarella. We also had lessons on pizza and pasta making, went foraging for greens and made soup and ate at several really interesting homes and restaurants. I thoroughly recommend this course. It was great fun!
Honey Andersen, home cheesemaker, New Zealand, Mozzarella & Its Cousins, March 2019
I found it valuable seeing two different dairies, the first two days being walked through the process and the second seeing the actual production in real time. I also liked the extra activities like eating at a private home to get to know the people of the village and the culture of the area.
Chelsea Wheeler, aspiring mozzarella maker, Nigeria, Mozzarella & its Cousins, November 2018
From Thursday to Sunday: we will be near Paestum (southeast of Naples and Salerno).
From Sunday to Wednesday: we will be near Telese Terme (north of Naples and Caserta).
From Sunday to Wednesday: we will be near Telese Terme (north of Naples and Caserta).
