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October 21, 2013

Cheesemaker comes to Amesbury

A new artisan cheese manufacturing facility is set to open on High Street this weekend, giving residents and local cheese lovers a chance to taste authentic Italian cheese made right in their backyard.

Upon opening, Wolf Meadow Farm will be a sustainable facility dedicated to making Italian cheeses in the old-world tradition. All of the cheese will be made from scratch on-site, and it will be derived from milk harvested fresh every morning at Artichoke Dairy in West Newbury.

Luca Mignogna, co-owner and cheesemaker at Wolf Meadow Farm, said the business’ proximity to the dairy allows them to produce some of the freshest mozzarella in New England, and his goal is ultimately to offer a locally produced product that stands up to the cheese made in Italy.

“That’s the goal: We can offer the same quality product that’s made in Italy but made in the United States,” Mignogna said. “So we brought our traditions, our passions and our love, and hopefully the town and Massachusetts will like it.”

Wolf Meadow Farm will be located at 91 High St., and in addition to mozzarella, it will also offer a line of artisan cheeses including scamorza, caciocavallo, primo sale and fresh Ricotta. The artisan cheeses will be made with the assistance of a stretcher machine, while the mozzarella will be made entirely by hand, Mignogna said.

“The method we use is a traditional method. We’ll do the mozzarella like it was done in Italy 50 years ago, same way, same style,” Mignogna said. “The technology just allows us to be faster and more consistent on the size of the cheese for commercial purposes.”

Mignogna and his business partner, Leonardo Tummolo, are both from Italy and have decades of experience crafting artisan cheeses. Mignogna in particular hails from a small town between Rome and Naples, where cheese is the local specialty.

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