Il Casaro, means 'the Cheese-maker'. Back in Italy it represents artisanal expertise that qualifies professionally people working in the creation of traditional dairy products. The Cheese-maker and co-founder Massimiliano comes from the capital of cow mozzarella in Italy: Gioia del Colle, close to Bari, Puglia, the heel of Italy. For Massimiliano cheese is as passion. it is his life and he can not imagine not doing this every day. Now, with 25 years' experience in every kind of variant of cheese making, raging form soft cheese like common mozzarella both cow and buffalo, and Stracchino, all the way up to seasoned Provolone and Parmiggiano, he is taking on the challenge to deliver exquisite Italian speciality with the delicious quality of New Zealand milk using the right tailored approach.Alongside the restaurants, select specialty store and formers' markets (Parnell, Oratia, Hobsonville Point, and Coatesville and the Takapuna Night Market) Il Casaro has been catering for differnt companies and private clients events. Il Casaro' treccia mozzarella won a gold medal at the New Zealand Champions of Cheese awards in 2012 and the bronze medal as a Champion Fresh Unripened Cheese with Burrata cheese.