Vannella

Vito Minoia learned his craft in Conversano, Puglia, the home of burrata and stracciatella. In 2004 he brought his family and those skills to Australia, and today Vannella's cheeses are made by the Minoia family in Marrickville, Sydney.

Everything is made fresh and stretched by hand, from Australian cow's and buffalo milk: burrata, stracciatella, mozzarella, bocconcini, ricotta, scamorza and Oaxaca, plus marinated fetas. These are cheeses to eat within days, at their milky, delicate best.