Luca & Elisabetta Zetti's journey into the microbial world of cheese making is the stuff of legend. Starting off in two very different industries, they made the decision to dedicate their time to learning the art of cheese making in their native Italy, the treasured artisinal way. We've grown infatuated with the flavourful artworks, to say the least, and it is with a very happy heart that we invite you to do the same. Each taste is a flavour bomb. Their cheese is made in Salt River using only cow milk, microbial rennet, cultures, salt and natural herbs, spices or leaves. As you might have guessed, no preservatives and no colorants. Post-Lockdown Bucket List: visit them at the OZCF Market or at their laboratory in Salt River. You're welcome!