Mozzarella Consultancy
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Online consultancy for cheesemakers who have completed the Mozzarella & its Cousins course
Although during the course you will learn everything you need to make mozzarella successfully, sometimes problems arise due to the specific conditions in your own dairy: your climate, your milk, your equipment. If you don't make mozzarella all year round, you may have forgotten something vital when you start production again. We're here to help.
Consultancy consists of:
Click on Course Instructors to find out about our consultants and on Price & Stuff to see our fees To request more information email me: [email protected] |
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Mozzarella Consultancy
Please click Course Instructors to find out about our consultant and Price & Stuff to check out our fees. To request a more information email [email protected] |
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Mozzarella Consultancy Please click Course Instructors to find out about our consultant and Price & Stuff to check out our fees. To request a more information email [email protected] |
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Consultant
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Antonio Daniele Antonio was head cheesemaker at Prime Querce dairy, one of the dairies where our mozzarella course takes place. A couple of years ago when the night shift got on top of him, he left to join his brother as a farmer. Now he works alongside nature, cultivating organic crops. But mozzarella is like riding a bicycle: once you've made it every day for seven years, it resides forever in your brain and body. He's a thoughtful trouble-shooter and patient teacher, confident that every problem has a solution. |
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Facilitator & Interpreter
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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. She began her journey into the world of cheese in 2004, when she managed some projects for Neal's Yard Dairy, London. In 2015 she launched the Theory & Practice of Italian Cheese course in Tuscany. She designed the Mozzarella & its Cousins course in 2018, collaborated on the course booklet and has translated during every course since then, continuing to expand her knowledge of pasta filata cheeses. |
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Mozzarella Consultancy Please click Course Instructors to find out about our consultant and Price & Stuff to check out our fees. To request a more information email [email protected] |
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Fee 200 Euros for preliminary meeting payable in advance, 100 Euros to the consultant and 100 Euros to Sapori & Saperi Adventures Plus 1000 Euro to be paid directly to consultant 250 Euros to be paid to Sapori & Saperi Adventures Payable within 7 days of the end of the consultancy To request a more information email [email protected] |
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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
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