That was the call from neighbours and local shops, when John Ferraro decided to experiment in his mum’s kitchen over 50 years ago. The name Ferraro has been linked to some of the finest tasting Italian cheeses, produced using milk sourced from the Gippsland region in Victoria.

It started when John, who is 6th in line out of 8 kids, decided to experiment in his mum’s kitchen with a pot on the stove to make some Tuma cheese. Out of this, came the Ricotta.