Pompano Beach's Vito Volpe Makes the Best Cheese in South Florida
Some of us seek divinity and some of us stumble across it by accident. We practically crashed into the pearly gates one day when scoping out the North Bay Village Farmer's Market.
Avid cheeselovers, there was no way we were going to leave the market without our discovery -- Mozzarita burrata. Mozzarita has a full line of cheese products handmade in Pompano Beach from local ingredients; other Mozzarita products like prosciutto and olive oil are imported from Italy. The company has come a long way from when it received a nod from the Miami New Times for Best Mozzarella in 2008.
As sure as we were of taking fresh, handmade burrata home, we had no idea that it would be a life-changing experience. Vito Volpe makes the best cheese in South Florida.
So good in fact, that every Friday, we hit the market and buy out whatever's left. Obsession? Try it and you'll understand.
Volpe was kind enough to answer some questions for us, though try as we might, we couldn't finagle the recipe from him. We understand; cheese making is an age-old family tradition hailing all the way from Bari Puglia, Italy. No hard feelings, Vito.
Clean Plate Charlie: How did you get into making cheese?
Vito Volpe: I was born in a small town in south of Italy, when I was young kid I remember that I used love watching my mother making cheese, that's how my passion started.
Do you use family recipes or did you create your own?
I keep same tradition that's what make my product unique. I don't use preservatives. I like to keep it as natural as possible.
If you weren't making cheese, what do you think you might be doing?
My other passion is cooking, so I would be a chef.
Where are Mozzarita products sold?
Directly from our facility, or Whole Foods, Milam's Market, Epicure, Joseph's Markets.
What is your favorite part of making cheese?
Stretching the curd until reaches the silky texture.
What sets Mozzarita's cheese apart from others?
I make my products with pride and love.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.