Casa Motta

Alessandro Motta moved from Rome to Australia with his family when he was 12 years old. Missing the traditional cheeses of home, especially the fresh earthy taste of buffalo mozzarella, he begged his father to help him get some buffalo milk from Maleny and started teaching himself to make cheese. Almost 10 years later, Casa Motta was born.

Alessandro says that cheese has always been an integral part of his life – after all, you can’t live in Italy and not love cheese. He made his first batch of mozzarella in his parents’ kitchen when he was just 13 years old, but it wasn’t until 2012 when he met his wife Rebecca that he was encouraged to start his own artisanal cheese business. Casa Motta started by specialising in buffalo mozzarella using local buffalo milk, but has since branched out to create fior di latte – the cow mozzarella you often find on pizzas or as bocconcini. Most recently Alessandro has started making decadent burrata, which is a thin pouch of mozzarella filled with stracciatella cheese and pure cow cream. You can get a taste of Casa Motta’s artisan cheese at Popolo. Order the schiacciata – house-made bread with heirloom tomatoes, basil and hand-crafted buffalo mozzarella, or gobble up the pancetta and tartufo pizzas covered in melted fior di latte.

Cuisine: Italian

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