Massimo – Cheese Processing
Division – Aqua Treatment
Application – Cheese Processing
Massimo came to Aqua when they realised Better Technology Better Water would lead their business to explore better food safe practices. Their factory water harvests the needs of the operation. With the possibility of contamination risk, Massimos choose to use membrane technology to manage a potential breach
Massimo’s Italian Cheeses. Fresh New Zealand-made Italian cheeses now available all week Massimo’s locally made Italian cheeses enter gourmet stores and selected supermarkets Massimo came to New Zealand on holiday from Puglia in 2004 and was surprised at the lack of fresh mozzarella, in a country with such high-quality dairy. his cheese went on to win gold in the ricotta category at the Cuisine NZ Champions of Cheese Awards in 2012.