Last summer, along with Paola, my cheese friend, we paid a visit to Maplebrook Farm in Vermont, makers of Italian style cheeses such as Mozzarella and Burrata.
Although I've seen Mozzarella made several times, I'd never seen the burrata process before - or how they get the creamy bits into the middle.
By way of some background, Maplebrook Farm was founded in 2003 after a chance encounter when Founder, Johann Englert, came across Al Ducci's Groceria in Manchester, Vermont during a visit and when she tasted their mozzarella, it transported her back to her time in Italy during college.
On a recent foray into Manhattan, I went to Joe's Dairy on Sullivan St, famed makers of mozzarella.
The site has been a dairy for many decades. However, in 1977 the original "Joe" sold the store and dairy to seventeen year old Anthony Campenelli, who literally lived next door. It had been Anthony's dream to own the business and he, together with his brother Vincent and other members of the family, still operate it.
Fresh cow's milk mozzarella is made throughout the day in the tiny room behind the store with a certain number of cheeses being set aside for smoking. The smoking process takes place over hickory wood and lasts a mere four minutes.