1958 the slow knead
Jointed or disjointed knead? What are they?
At the end of the 80’s, thanks to mechanization of production processes the jointed knead appeared in cheese industry. This process allowed the acceleration of mozzarella cheese production in detriment of the quality of the dough and almost totally eliminating the function of the “cheese master”. This stage of the creation of mozzarella cheese is the most important one, the one that makes the difference between a quality product and and an ordinary one.
Why we choose the disjointed knead:
By “Perrella production process” we mean all the procedures we use to create an high quality product. The core of the process is the disjointed knead that allows the cheese master to constantly check every step of the procedure. For us the human factor makes the difference like we used to do since the ’60.
Good things require time!
One of the two essential elements of the production of mozzarella cheese is the water that represents 50% of the mozzarella itself.
Thanks to the position of our factories we can use natural spring water to provide the higher quality standards ever.