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“Being able to make a burrata by hand the way it’s been done for centuries is actually something that I rather enjoy, and it is dear to my heart,” Martina says.
Martina Iunco says making burrata cheese gives her joy. Source: SBS / Sandra Fulloon
Her grandfather Vito Minoia keeps a close watch on her cheese-making skills at his Marrickville factory, safeguarding a business he started in Australia almost 20 years ago after migrating from Italy.
“He has worked hard to get us to this point, and he is very happy to see us continue his passion.”
I remember the first time I made burrata … he had a little tear in his eye.
– Martina Iunco
“Of course I am proud, yes. It makes me very happy,” he says.
What is burrata?
Vito’s cheese-making journey began 50 years ago in Conversano, a town in southern Italy’s Puglia region.
Vito Minoia learned how to make burrata in Puglia, Italy, where the cow milk cheese hails from. Source: Supplied / Vannella Cheese.
Burrata is an Italian cow milk cheese with an outer casing of solid cheese, and a soft, buttery centre of mozzarella and cream known as stracciatella.
“Back then everything was done by hand, and it was hard work,” he says.
Vito Minoia says making burrata by hand years ago was “hard work”. Source: Supplied / Vannella Cheese
“The burrata we made then was large, around half a kilo each. And we made it freshly every day.
Vito’s day still starts before dawn, preparing cow and buffalo milk for a range of Italian-style cheeses to be delivered fresh daily to restaurants and supermarkets across Australia.
Vito Minoia (left) and his son Guiseppe process up to two tons of cheese every day. Source: SBS / Sandra Fulloon
His son Guiseppe works by his side, and the pair make a formidable team.
“This year we hope to turn over more than eight million dollars’ worth, which is a lot of cheese.”
Burrata is an Italian cow milk cheese with an outer casing of solid cheese and a soft, buttery centre. Source: SBS / Sandra Fulloon
There’s a generous side to this family business as well. In recent years, they have delivered surplus ricotta and mozzarella to local women’s shelters and charities.
“I like to do things for the community,” Vito says. “And with higher living costs, this year there’s more need than ever.”
Financing a family business
It’s an issue impacting many family businesses and putting some at risk, according to Australian Small Business and Family Enterprise Ombudsman (ASBFEO) Bruce Billson.
“That means the big get bigger because they have access to other resources. They may have shareholders they can tap, or a greater capacity to borrow and access finance in ways that a smaller and family business may not.”
“We wouldn’t be able to make enough burrata to supply the whole Australian market, so it’s good that other people are producing it now,” Guiseppe says.
The Minoia family will this week celebrate Vito’s cheese-making achievements. Source: SBS / Sandra Fulloon
This month, to celebrate Vito’s half-century achievement (the exact date of which fell in November but clashed with a factory move) the Minoia family have a special event planned for friends and clients at Sydney’s Carriageworks.
“Not many marriages last 50 years, so we are definitely very proud.”
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