The water used in the production of Camilla cheese comes from a well, pumped into a reservoir before undergoing filtration processes. The water utilized for Camilla cheese production is clean, having passed through a filtration system to ensure its purity.
We categorize filtered water into three types: filtered water, hot filtered water, and cold filtered water. Each type is used depending on its temperature and its purpose in cheese production. For instance, hot water is used for stretching, while cold water is employed to maintain the shape of bocconcini or burrata.
