In Italy, especially in its southern parts, mozzarella is particularly a fresh product that is eaten within a short period of time after production. Freshly made mozzarella differs greatly in taste from the products that can be stored for a long time. Genuine mozzarella can be recognized of long, stretchy fibers can be distinguished from the cheese without breaking.

“How could Italian mozzarella and burrata be enjoyed in Finland when they are at their best?”, pondered Gianpaolo Rinetti, who has been running his company, Monditaly, which focuses on the import of high-quality Italian ingredients, for 17 years. Rinetti’s dream was that Finns would also be able to taste mozzarella and burrata same as in Italy – when the cheeses are at their freshest.

After coming up with the idea, Rinetti began to explore manufacturing possibilities in Finland. Together with his partners, he came up with a concept where the cheeses are produced in Finland, but in an Italian style. Italian knowledge, skill and equipment, combined with high-quality Finnish raw milk. The end result is locally produced mozzarella and burrata, which freshness and taste are top class.

Cheese produced in Finland is a responsible choice. Mozzarella packages always contain about half the weight of water. When the production is close, it means that the water contained in the packages does not have to be transported from one country to another. The milk used for production is bought from local producers at a fair price.

Italian cheese master Jacopo Bioni, who is an expert and consultant in the field of dairy production, was selected as the creator of mozzarella. In recent years, Bioni has worked in Asia, helping to start up production facilities. Now Bioni has returned to Europe and will start production in Finland as well. Locally produced mozzarella and burrata will be available to consumers and HoReCa during 2023.