Big thanks to Calum Hodgson, cheesemonger at Massimo’s Italian Cheeses, for his recent column in Cuisine Magazine celebrating NZ Cheese Month. Calum – aka @nz_curd_nerd – knows his curds, and his passion for burrata is contagious.
October marks NZ Cheese Month, a nationwide celebration led by the NZ Specialist Cheesemakers Association to champion local cheese and the artisans behind it. And if you’re serious about cheese, there’s one name you need to know: Massimo’s Italian Cheeses.
Massimo’s Burrata: The Queen of Mozzarella
While Parmigiano Reggiano may reign as the king, Massimo’s Burrata is the undisputed queen – think Marilyn Monroe in cheese form. Creamy, decadent, and unapologetically indulgent, this cheese is a showstopper.
Born in Puglia, the spiritual home of burrata, Massimo Lubisco had a burrata epiphany while holidaying in New Zealand. That moment sparked a journey back to Italy for a three-year cheesemaking apprenticeship. Today, Massimo and his wife Marina craft authentic, fresh Italian cheeses right here in Dairy Flat, New Zealand.
What Makes Burrata So Special?
To the untrained eye, burrata might look like regular mozzarella. But crack it open and you’ll discover a stracciatella filling – curds and cream wrapped in a pouch of hot mozzarella, sealed with cold water. The result? A soft, luscious centre that oozes like a custard-filled doughnut. It’s rich, tangy, and slightly sweet – a flavour bomb that melts in your mouth and leaves you licking the plate clean.
Why You Should Try Massimo’s Burrata This October
Whether you’re a chef, foodie, or just cheese-curious, Massimo’s Burrata is a must-try this NZ Cheese Month. It’s handcrafted, locally made, and delivers a taste of Italy with every bite.
Follow Calum Hodgson, aka @nz_curd_nerd, for more cheese wisdom and behind-the-scenes looks at Massimo’s.
Buy Massimo Burrata and other Massimo cheeses here.