Most people know the Pastomaster HE as a pasteuriser for gelato mixes, but it can also treat milk for ricotta, yoghurt, mozzarella and other cheeses. Carpigiani put that versatility on show at a two-day cheesemaking symposium.

A symposium in a Michelin kitchen

The event took place in the kitchens of Agli Amici 1887 in Udine, one of Italy’s most historic restaurants. It holds two Michelin stars and even has an entire room devoted to cheese. Chef Emanuele Scarello and his team collaborated on the programme, and the sessions were guided by Carlo Piccoli, cheesemaking instructor at the Accademia Internazionale dell’Arte Casearia.

Learn more about the machine

You can find more about Pastomaster HE on Carpigiani Tech News, the company’s online training portal.

What this means for kitchens in New Zealand

A single machine that handles gelato mixes, custards, sauces and dairy work can make a lot of sense for restaurants, cafes and artisan producers. Take a look at Carpigiani pasteurisers, or ask the Majors Group team whether a Pastomaster HE fits your kitchen.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.