Fresh Mozzarella In South Philly
Nearly every day, Claudio Auriemma can be seen through the glass doors behind the counter of this charming cheese shop working an industrial-size mozzarella-making machine. Four years ago, Aurimemma’s father found this pristine machine in Italy and had it shipped over in pieces. Today, this 3rd generation cheese maker on average makes 500 pounds of mozzarella a day, and on holidays, easily over 1000.
What’s more, he also makes fresh ricotta and burratta — another fresh Italian cheese, textured like mozzarella on the outside, but creamy in the middle. Traditionally, asphodel or leek leaves wrap around the balls of burratta made from the milk of water buffalo. When drizzled with a little olive oil, and sprinkled with a little sea salt, this cheese tastes unbelievably delicious! Be warned, however, purchase burratta only on Saturdays at the shop, and preorder 24-hours in advance for pickups during the week. And the creamy fresh ricotta, sold in the main cheese shop, can be purchased every day.