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Beston Global Food Company has commissioned a new $26.5 million mozzarella plant in South Australia that is one of the most advanced of its type in Australia.

 

The facility uses adjustable steam injection technology and is currently producing 500 tonnes per month, and has the capacity to produce up to 14,500 tonnes of mozzarella a year.

 

Beston Global Foods Master Cheesemaker Paul Connolly stretches the Edwards Crossing Mozzarella.
Beston Global Foods Master Cheesemaker Paul Connolly stretches the Edwards Crossing Mozzarella.

The company hopes to capitalise on Asia’s booming pizza market, and it has received export accreditation for the cheese, which will be marketed under the company’s Edwards Crossing brand.

 

The plant is located in the South Australian cheese-producing region of Jervois.

 

Beston Global Foods also owns a cheese facility in nearby Murray Bridge where it makes cheddar, gouda, colby, pepato and romano cheeses.