In today’s world of high tech, big equipment and high paced processing; it is nice to know that some people still do things the old-fashioned way. Vito Volpe is one of those people. He works with his employees to make mozzarella from scratch all handmade with 100 percent cow’s milk, no preservatives.
The art of cheesemaking began far before recorded history and seemed to become a more sophisticated endeavor during the times of Ancient Greece and Rome. For Vito, his days of making cheese began as a child in a farm near Bari, Italy. He learned how to make it from his mother.
“From little kids, we learned from our mother how to make cheese. We made our own pasta, bread … We had a sheep we would milk and ride. We were not rich,” said Vito.
He moved to New York on Feb. 26, 1972 and opened up an Italian deli. He moved to South Florida in 2006.
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