To all good, all honor : it’s Alexandre Bègue, author of the excellent blog RestoRéunion and collaborator of the JIR, that we owe the discovery of this astonishing project : the production of mozzarella on Reunion soil ! An original but by no means reckless project, behind which is a chef of Italian origin established on the island, Alexandre Lampis, who studied the market very well. Noting the growing taste of the Reunionese for this Italian cheese, also noting the supply difficulties of Italian or other restaurateurs who offer it to their customers, he judged that there was an opportunity to be seized. And this is how in a few months a pei mozzarella will see the light of day. The project looks particularly tasty. Alexandre Lampis invites us to discover real mozzarella. That is to say mozzarella which is consumed within a maximum of 72 hours after its production and which must “bite in the mouth”. No doubt feeling the interest aroused by this project, the Mozzarun company is still discreet. She runs a Facebook page. Its website is under construction. However, we know that it relies on the expertise of an Italian master cheesemaker to design and install its production laboratory in Trois-Bassins.. Imported as curd, cow's and buffalo's milk comes from the South of Italy. It takes ten liters of milk to produce one kilo of mozzarella.
But where the project becomes even more interesting, innovative and Reunionese, it is in the perspective of one day seeing a mozzarella flavored with local flavors. Reunion Island is already showing some great cheese successes in this area with cheeses from Saint-Benoît and Plaine des Palmistes.. It’s easy to imagine vanilla mozzarella, with combava, with ginger, with chili… Enough to fuel your impatience.
