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Oh, the wonder that is mozzarella. The way it melts so perfectly on pizza and waterfalls down a sandwich. It can be fried and crumbed into mozzarella sticks or turned into mac and cheese. That stretch is uniquely mozzarella cheese. 

While it’s loved for its flavour, mozzarella cheese is praised by chefs (professional and domestic) for its versatility. It’s a type of cheese that can be adapted into almost every recipe – making it a must-have ingredient for every restaurant, especially pizza shops and Italian eateries. And as a wholesale cheese supplier in Melbourne, we know just the spot to get it. (Yes, it’s a dream to run one of Australia’s best cheese companies). 

Mozzarella has a soft, silky, milky and mild flavour. It’s considered one of the healthier cheeses, due to its high levels of calcium, protein and iron (and low portion of fat and sodium). 

The science behind mozzarella (and the stretch) 

That famous cheese stretch, when you pull a slice of pizza and the mozzarella is hanging off. Or that gooey melted, mozzarella mac and cheese, that you can’t stop eating. That’s the ‘mozzarella stretch.’ 

The science behind this stringy consistency is thanks to the milk containing proteins that consist of coiled-up chains of molecules. As the cheese is made, these proteins separate during the curdling, resulting in curds. With mozzarella, the curds are put into hot, salty water, which uncoils the proteins and transforms them into long strands. Repeatedly compressed and extended, these strands line up and, ta-dah… the famous ‘stretch.’ 

Mozzarella is safe to eat, with or without cooking it 

While mozzarella is a famous pizza topping, there are so many ways to enjoy this cheese. It pairs well with bread, meat and vegetables, either melted or fresh. Mozzarella evokes a different experience when served hot or cold. Cook with it or use it as a topping in a main dish. Serve it as a cold appetiser with a drizzle of olive oil, fresh tomato and basil. Whether mozzarella is the hero ingredient or if it’s just adding extra flavour, you can create culinary magic with this cheese. 

And really, who isn’t cheese obsessed 

Mozzarella is a cheese that sells itself. It needs no introduction and while there are some alternatives (like provolone), there’s nothing like mozzarella. It’s one of those ingredients that features on appetiser, entrée and main menus – in the form of cheese boards, mozzarella balls, sliders, pizzas, sandwiches, paninis, pasta, chicken ‘parmy, and just about every other type of food that’s good in the world. 

Melbourne’s Cottage Cheese Factory 

Cottage Cheese Farm supplies to restaurants, pizza and börek manufacturers, and cheese-loving homes. If you’re looking for wholesale mozzarella cheese supplier in Melbourne, contact us on 03 9359 0439 or fill in the contact form. We also have a retail store you can visit if you’d prefer to speak with our friendly team and view our entire range of dairy products. This is more than just a mmmm! mozzarella cheese company. 

As for our mozzarella, this isn’t just your run of the mill cheese. We won the 2020 Gold Award for the best mozzarella cheese in Australia. 

Imagine your recipes, with the best mozzarella cheese manufacturer in the country. Get ready for lines out the door! 

The Middle East might not be the first place that comes to mind when you think of cheese. But some of the most loved types of cheese originates from that region. Feta and halloumi are two, delicious examples. 

You don’t have to go far to find these products in restaurants (thanks to wholesale cheese suppliers in Melbourne). Halloumi has well and truly earned its place in the ‘Aussie brunch’ experience. We can hear all those food Instagram influencers sharing a collective hallelujah! 

Before we take you on a ‘trip’ to the Middle East, let’s take a little cheese ‘history journey.’

So, where did cheese come from? 

No, it wasn’t France! Cheese dates back 7,000 to 8,000 years ago in the Middle East, where humans first discovered the art of making it. Legend has it, milk was stored and transported in goatskin containers made from the stomachs of young goats where it naturally curdled… and where we discovered one of the best foods known to man. 

Is cheese good for you? Are there health benefits? 

Something that tastes this great must be good somehow, right? As long as you don’t go overboard (we know, it’s hard), yes, it’s a nutritious food source. 

Cheese is a good source of calcium, protein, and fat – as well as Vitamin A and B12, zinc, phosphorus, and riboflavin. Cheese made from the milk of 100% grass-fed animals is your best bet, nutrient-wise, as it also contains Omega-3 fatty acids and Vitamin K2. 

The different types of cheese (and when to use them) 

Cheese can be grouped into four categories:

• Stretched (Mozzarella)
• Middle Eastern
• Hard Cheese
• Ricotta

Let’s focus on the first two types and why they’re so versatile.  

Mozzarella, aka ‘stretchy cheese’ 

This cheese needs no introduction. Mozzarella is used at home, both in cooking (pasta toppings, lasagnas and toasted sandwiches), as well as a topping for pizza or salads. It’s a popular choice in restaurants, cafes and pizza shops, too. 

Akkawi cheese 

A traditional Middle Eastern cheese, smooth in texture with a mild salty taste, Akkawi is a good table starter. This cheese is great by itself, or eaten with crackers or a flatbread. 

Bakeries and sweet shops often sell Akkawi in fatayer (a pie stuffed with this cheese), consumed across Iraq, Iran, Syria, Egypt, Lebanon, Jordan, Palestine, Kuwait, and Israel. Akkawi is also a delight in the dessert, kanafeh. Think pastry, dough, syrup, a layer of cheese, cream, and nuts. Oh my! 

Baladieh cheese 

Also a table cheese in the home, Baladieh is a soft white cheese. This artisan cheese is best enjoyed by itself or in a salad, because of its delicious creaminess. Originating from Lebanon, Baladieh takes your tastebuds to a different ‘time zone.’ Buttery, mild, sweet yet salty, this is a cheese everyone must try once. It’ll bring meals to a whole new level, in such a simple way. 

Shanklish cheese 

Shanklish is the Lebanese and Syrian version of blue cheese. Typically served in small balls, shanklish is enjoyed just with oil, in a salad or in fatayer – making this cheese something great to share. 

Shanklish has a sharper, stronger, more pungent flavour delivery. It’s one of those special foods that doesn’t require a thing. A common meze dish, people in the Middle East usually consume Shanklish with finely chopped tomato, onion, and olive oil. It can also be served with fried eggs, pita bread, cucumbers, mint, and olive oil. Oh, stop it!

You’ll find this cheese in Middle Eastern bakeries and restaurants (with a long line of avid fans). It’s a treasured ingredient in a part of the world that many of us may never have the opportunity to visit. But thankfully, we have cheese wholesalers in Melbourne. 

This cheese supplier in Melbourne is bringing the Middle East, to you 

If you’re looking for a wholesale cheese manufacturer (including Mozzarella or any Middle Eastern Cheese) in Melbourne, contact us on 03 9359 0439 or fill in the contact form. Cottage Cheese Farm supplies to restaurants, pizza and börek manufacturers, and cheese-loving homes. 

Over the years, we’ve perfected our award-winning cheese range. In 2020, we won the Gold Award for the best mozzarella cheese in Australia. Your customers (or kids) will love this… and taste why we’re the go-to mozzarella supplier. 

When it comes to cheese, there’s one kind that’s unlike the rest. Haloumi.  Add it to cheese manakish or Turkish pide, grill it for salad or burger or simply eat it on its own. You’re only limited by your imagination. Once you start eating haloumi, it’s hard to say no to seconds. 

It’s so good, we’re dedicating a whole resource to it. 

So, what is haloumi? 

You’re probably wondering, what haloumi cheese is made from and why is it so delectable? It’s a white cheese made from curd and poached in the whey. Haloumi boasts a high melting point, so you can fry or grill it – making it an awesome meat substitute. It’s one of the few cheeses that doesn’t melt because it’s already boiled and poached at a high temperature. This makes it a treat to cook with. 

Just type ‘best haloumi cheese recipes’ into Google and your mouth will undoubtedly start salivating. What makes this cheese so popular, along with its taste, is its versatility. 

How haloumi was traditionally made 

Haloumi originates from the eastern Mediterranean coast, with close ties to Cyprus. It’s been produced there by a multi-ethnic population for many centuries. It also has roots in Syria, Lebanon, Palestine, and Turkey. However, the name of the cheese likely goes back to second-century Roman-conquered Egypt. 

Traditional haloumi was made with a mix of cows, sheep and goat’s milk, as cows were scarce on the island of Cyprus until the 20^th century. It was also more expensive to commercialise, as many people were using cow’s milk. As demand grew, the ‘recipe’ evolved. 

Our range includes both Cyprian and Lebanese haloumi, plus individually-wrapped flavoured Haloumi. Try our chilli flavoured Haloumi for a little extra zing or low-salt haloumi pieces for your health-conscious customers. 

Is it haloumi or halloumi? 

This is a little like donuts or doughnuts. There’s a bit of confusion because the word haloumi isn’t an English word, it can be spelled both ways. Haloumi is called Hellim in Turkish, Khalloumi in Cyprian, Hallum in Lebanese, and Halumi in Egyptian. 

Who loves haloumi?

No matter how you spell it, one thing remains consistent: people love haloumi. Cyprus, European, Lebanese and Mediterranean cuisine celebrates it. But it’s easy to find on menus in the UK, USA, Canada, Australia, and New Zealand. In 2013, the UK recorded the highest demand in Europe and the UK, only after Cyprus. 

Haloumi has become a staple particularly in Australia, now also in many non-Middle Eastern restaurants. It’s a ‘cool’ menu item. 

Is haloumi cheese good for you?  

Haloumi lovers, say cheese. You’re about to smile from ear-to-ear. Because haloumi is a white cheese and normally consumed fresh, it’s healthier than the more mature alternatives. Keep an eye on how it’s prepared. If you fry it in a sea of oil, this will, of course, change its nutrient value. 

Cottage Cheese Farm’s haloumi maintains the traditional taste. Our cheese makers stick to the original recipe but cook it with cow’s milk. Our haloumi is also certified halal, thanks to the vegetarian Rennet we use to make our cheeses. 

Haloumi’s versatility inspires creativity in professional and home kitchens. You can create or improve just about any dish or snack… grilled haloumi flatbread, spicy haloumi fries, portobello and mushroom haloumi sliders, haloumi with tomatoes and balsamic vinegar. The list goes on. 

Your wholesale haloumi supplier in Melbourne 

Restaurants, cafes, and Middle Eastern and Turkish bakeries use our haloumi as an ingredient in a myriad of dishes. If you’re Googling, ‘where can I find haloumi cheese’ in Melbourne, you don’t have far to look. Many green grocers and independent supermarkets in and around Melbourne stock our haloumi products. The general public can also buy our award-winning haloumi from our retail outlet in Broadmeadows. 

Looking for a haloumi cheese wholesaler? Got questions or ready to buy haloumi in bulk? Contact us on 03 9359 0439 or fill in the contact form. This is as authentic as haloumi gets… and your clients will know it. 

Some say it’s the best haloumi cheese Australia has. 

There’s nothing quite like sinking your teeth into fresh mozzarella cheese. On a pizza, in a toastie, plated with tomato and olives, as fried mozzarella sticks or in a pasta… it doesn’t matter, you can’t go wrong. 

How is Mozzarella Traditionally Made?

Originating from Italy (of course), mozzarella is made with fresh milk by the pasta filata method (which means “spun paste”, referring to the way the curd is stretched). 

A whey starter containing thermophilic bacteria is added, followed by Rennet to coagulate the milk. The curd is separated into 2.5cm pieces, ready to firm up – a process known to cheesemakers as ‘healing.’ 

The curd is cut again, stirred and heated to separate the curd from the whey. The curd forms a solid mass, until the pH is around 5.2 – 5.5 which, at this stage, the cheese is ready to be worked with. It’s an intricate, delicate process that requires skill, attention, and a solid recipe. 

Mozzarella is a popular ingredient for restaurants, pizza shops, and Italian eateries. Add some mozzarella cheese to pizza, pasta or a savoury dish and it’s sure to be a hit.  

Types of mozzarella (no one does it better than the Italians) 

The word Mozzarella is derived from the Neapolitan dialect, meaning ‘cut’ or ‘to cut off’. Back in the 12^th century in Capua, Campania (southern Italy), a monastery offered pilgrims a piece of bread with mozza. 

Today, there are many different variations of mozzarella cheese. As with any recipe, it evolves and transforms over the years, to appeal to the time. The most popular mozzarella cheese types include: 

• Fior di Latte Mozzarella: It’s made with cow’s milk 
• Bocconcini: A ball of mozzarella cheese about the size of a small tomato 
• Treccia: Stretched into strips, not balls 
• Stracciatella: It comes from the Italian word ‘shredded’; this type is a stretched, shredded mozzarella cheese. 
• Burrata: A pouch-like product that’s made with cow’s milk, filled with Stracciatella and cream 
• Mozzarella di Bufala: Rich and creamy, it’s made entirely with buffalo milk. It’s the best buffalo mozzarella option. 

Is mozzarella cheese healthy? 

Mozzarella cheese is low in sodium and calories, compared to many of the other types. Not only does it taste good, no matter which way you dish it, mozzarella contains bacteria that act as probiotics – which may improve gut health, promote immunity, and fight inflammation. 

At Cottage Cheese Farm, we maintain the traditional cheesemaking process. As a wholesale mozzarella cheese supplier in Melbourne, we supply high-quality mozzarella and bocconcini to restaurants, pizza shops, Middle Eastern and Turkish bakeries, and Italian eateries. General public can also buy our award-winning mozzarella from our retail outlet in Broadmeadows. If you want to buy fresh mozzarella from your local leaders, look no further. It’s authentic mozzarella cheese, without travelling to Italy. 

Our mozzarella has twice been awarded the IXOM award for best pasta filata in Australia, in the Dairy Industry Association (DIAA) 2016 and 2020 Australia Dairy Products Competitions. We have also won multiple gold and silver awards over recent years in the DIAA competitions.  It’s no wonder that our mozzarella is in demand by Australian businesses. 

If you’re looking for wholesale mozzarella products or a pizza cheese supplier near Melbourne, contact us on 03 9359 0439 or fill in the contact form. Over the years, we’ve perfected our award-winning cheese range.

See our string of mozzarella cheese awards, and please, come and try it for yourself.