Mozzarella innovation - Fonterra farmers' journey from rural Canterbury to Beijing
02 June 2017
Follow Fonterra farmer owners, Cara Gregan and her daughter Anna’s journey to taste test our mozzarella in Beijing.
At the Clandeboye dairy factory, near Timaru, is a one-of-a-kind plant capable of churning out hundreds of tonnes of delicious, stretchy mozzarella—enough to meet the massive demands of the swiftly growing pizza market in China.
Delivering that sort of volume isn't easy, but scientists working at the Fonterra Research and Development Centre (FRDC) made a breakthrough that makes it possible.
They invented a way to reduce the usual three-month mozzarella-making process down to just six hours. This means milk collected from a Timaru farm in the morning can be mozzarella in time for afternoon tea.