La Latteria

Step 1 — Visit La Latteria
Step 2 — Buy some freshly made Burrata (oh and some smoked mozzarella and fior di latte while you’re there)
Step 3 — Find somewhere else to buy some fresh crusty ciabatta and some super ripe tomatoes.
Step 4 — Lightly toast your bread, drizzle with olive oil.
Step 5 — Grab your Burrata and squish the whole thing on to your bread.
Step 6 — Slice your tomatoes and place on top of the cheese.
Step 7 — Drizzle the whole lot with more olive oil, salt and pepper and maybe some basil leaves if you have them.
Step 8 — Eat.
Step 9 — Die happy.

Cheese. That is all.
No, seriously, do you need me to elaborate? Okay, I love cheese. It makes my world go around. And yes, my world does somewhat resemble a fresh buffalo mozzarella ball not unlike those sold at La Latteria. But then I would eat my world, preferably with some ripe tomato, fresh casalinga and a drizzle of EVO. That is pretty much an exact description of the lunch I made after coming home with my cheesy hoard after a visit to La Latteria. Then later that night my friends and I devoured a wedge of gorgonzola and the most heavenly mozzarella affumiciata (smoked mozzarella).
La Latteria is where dairy goes to curdle into deliciousness. The locally sourced milk is made into an array of traditional Italian cheeses, so it is fresh, delicious and local. My only advice would be to not walk into the shop when you are a leetle bit hungover and sensitive to smell as the old milk smell can be overpowering (yes, I blame the shop and not the ten billion beers consumed the night before), but the cheesy pay-​off is worth it.
Now if you’ll excuse me, I’m going to go worship at my cheese shrine. And then eat it on a cracker.

La Latteria is pretty much my dream cheese shop. I often get ridiculed for not liking blue veined and cheeses that pack a punch. However I do love Italian cheeses and mozzarellas.
I credit La Latteria with giving me the pleasure of trying the best cheese ever — BURRATA.
Wikipedia tells me: «The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name „burrata“ means „buttered“ in Italian.»
But all you need to know is it is a piece of gooey heaven. Since my discovery, I order it whenever I see it.

What’s your favourite kind of cheese? MELTED CHEESE (that was the answer English footballer Steven Gerrard gave). No seriously, the man loves melted cheese. I just love cheese so when La Latteria, a mozzarella laboratory, opened up next to my friend’s house, I was frequenting the place too often.
It offers a variety of housemade mozzarella made from cow’s milk sourced throughout Victoria. There is also a buffalo mozzarella made from Victorian and Queensland buffalos. From hard to soft cheese, you can have any type of mozzarella. You can find traditional Italian cheeses that are normally used on pizzas such as fior di latte and treccie.
My favourite is the burrata, slightly different from the original Italian burrata, it is fresh mozzarella filled with curd and cream. Italian burrata usually uses mozzarella and less cream whilst this one had perhaps too much cream. Regardless, it is cheesy, creamy goodness. If you’re looking for something harder, try the Cuore Blu, mozzarella with a centre of blue vein cheese, or the smoked mozzarella.
The cheeses offer an Italian taste made from local produce.