Vannella Cheese was born in Conversano, Puglia – along with most of the family! The southern Italian town is also the birthplace of burrata.
In 2000, father Vito bought his family’s tradition of handcrafted cheese to Australia - first to Cairns, to be near the dairy, and later to the city, bringing their fresh cheese as close to your table as possible.
What is Burrata?
Burrata is a fresh Italian cheese, made from mozzarella and fresh cream. The outer shell is solid mozzarella while the inside contains both mozzarella and fresh cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.
A hand-tied knot seals a delicate pouch of cow’s milk mozzarella. Slice through to reveal an oozy filling of Stracciatella: a luscious blend of velvety cream and fine strands of stringy curd. Both elegant and decadent, our burrata is an experience to savour and to share — a true showstopper.
Pizzarella is a cow’s milk cheese that’s stretched in less water than its mozzarella cousins, giving it a lower moisture content and a superior melt that’s perfect for pizzas. Tear it up and toss it onto your margherita or capricciosa.
Higher in calcium and lower in cholesterol than cow or goat milk and originating from the province of Caserta and Salerno in Southern Italy the demand for buffalo mozzarella has increased greatly in Australia recently. As this cheese is best eaten fresh Vannella cheese produce buffalo mozzarella right here in Sydney. This cheese has a soft pillow of creamy indulgence that will instantly give your dishes the ‘wow’ factor. Thick-skinned but with a tender, milky heart, this stretched-curd buffalo cheese is mouth-wateringly smooth and indulgently rich, with subtle hints of sweetness and a lingering tang. Marry with tomatoes and basil in a summery caprese salad, or drizzle with olive oil and dried oregano leaves to savour on its own.
Bocconcini are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples.
Bocconcini of whole cow's milk where the higher liquid content lends them the soft consistency of fior di latte.
This cheese is described by its Italian name which means small mouthfuls. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching. Each cheese is about the size and shape of a hardboiled egg. Toss over tomatoes and basil in a summery caprese. Or, you could try Mum’s trick: she’d hide them in the bottom of our bowls of ragù, for melty mouthfuls of gooey goodness.