Il Casaro Auckland: A Taste of Puglia on the North Shore
Our journey along New Zealand’s cheese trail started in the far north with Mahoe Cheese in Kerikeri. The next stop takes us to Auckland’s North Shore and a very different kind of cheesemaker. At Il Casaro, an Italian master cheesemaker turns New Zealand milk into fresh mozzarella, creamy burrata and other classic cheeses of southern Italy, made by hand the traditional way.
Meet the cheesemaker
In Italian, il casaro simply means “the cheesemaker”, a title that carries real respect for traditional dairy skills. Co-founder and cheesemaker Massimiliano De Caro grew up in Gioia del Colle, near Bari in Puglia, a town known as the capital of cow’s milk mozzarella in Italy (and for its Primitivo red wine).
Nobody in his family made cheese, but Massimiliano started working in the craft at a very young age and never lost his passion for it. When he came to New Zealand to see how dairy is done on the other side of the world, he fell in love with the quality of the local milk: its aroma, body and richness. That milk became the starting point for Il Casaro, which brings Italian specialities and New Zealand ingredients together.
The art of fresh mozzarella
Mozzarella is made using the pasta filata method. The curd is heated and stretched until it becomes smooth and elastic, then shaped by hand and cut into pieces. That last step gives the cheese its name: the Italian verb mozzare means “to cut”.
It is a skill that takes years to master, and it is why handmade mozzarella has a texture that factory cheese can’t match: springy on the outside, soft and milky in the middle. As Il Casaro points out, the milk and the animals’ diet shape the flavour too, so Italian cheeses made with New Zealand milk have a character all of their own.
What to taste at Il Casaro
Il Casaro’s range covers fresh and aged cheeses. Look out for these:
- Fior di latte: classic cow’s milk mozzarella, also made in smaller shapes such as bocconcini, piccolini, nodini (knots) and treccia (plaits).
- Burrata: a pouch of mozzarella filled with soft, creamy curds. Try the truffle version for something special.
- Smoked mozzarella and scamorza: firmer, lightly smoked cheeses that are great on pizza or grilled.
- Provolone and smoked provola: traditional southern Italian cheeses for slicing, melting and cheeseboards.
- Ricotta and mascarpone: perfect for pasta fillings and Italian desserts such as tiramisu.
Il Casaro’s cheeses have also won national recognition, with gold medals for its treccia in 2012, its nodino in 2013 and its burrata in 2014.
Visiting Il Casaro
Il Casaro is a working cheese factory with its own shop, so don’t expect a farm or a café. It is a place for cheese lovers to pick up fresh mozzarella straight from the maker.
- Where: 27 Ashfield Road, Wairau Valley, on Auckland’s North Shore.
- Getting there: a short drive from central Auckland over the Harbour Bridge.
- Opening hours: phone 09 442 5419 to check before you visit.
- Ordering online: the Il Casaro online shop delivers within the Auckland metro area only, with a $50 minimum order and free delivery on orders over $100. Online prices exclude GST.
How to enjoy fresh mozzarella
Fresh mozzarella is at its best within a day or two, so plan to eat it soon after you buy it. Take it out of the fridge about 30 minutes before serving to bring out its flavour. Keep it simple: tear it over ripe tomatoes with basil, good olive oil and a pinch of salt, or break open a burrata at the table and enjoy it with crusty bread. If you are travelling, it makes a perfect picnic, whether on a volcanic cone with city views or on a beach after a ferry ride.
Make it part of your Auckland trip
Il Casaro is an easy addition to a few days in the city. Pair it with a ferry to Waiheke Island for a vineyard lunch, a walk up Maungawhau / Mount Eden or an evening at the Viaduct. For more ideas, see our guide to things to do in Auckland, or browse our Food & Wine experiences.
If you’re planning a self-drive holiday, our New Zealand self-drive tours and wine tours can be tailored to include food stops like this one.
Next on the cheese trail
From Auckland, the trail heads south into the green dairy country of the Waikato. Follow our cheese trail series to discover more of New Zealand’s artisan cheesemakers.
