Northshore Magazine

January / February 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 26 of 180

ne Food artisan Mozzarella Man After a year's hiatus, cheesemaker Luca Mignogna is back—and, he hopes, bigger than before. By Calvin Hennick it's luca mignogna's third day of making cheese at his new facility in Amesbury, and raw milk is spraying everywhere. He frantically fiddles with tubes and metal connectors, barking instructions— in Italian, through a PVC pipe—to his business partner, Leonardo, who is outside working to pump the milk in from the truck. After a few false starts, they get the 24 January/February 2014 KJ JanFeb14 Cheese.indd 24 milk into the hundred-gallon pasteurizer, and the cheese-making process begins. "Now you see why the floor always needs to be wet," Mignogna says, gesturing to the little lakes of water dotting the tile, waiting to be squeegeed into the drain at the center of the room. "We cannot worry about the splash. Otherwise, you get crazy about everything." Say Cheese: Luca Mignogna custom crafts his cheese. photographs by fawn deviney 11/22/13 1:41 PM

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