The dairy devout can worship at La Latteria, a temple to cheese, with an added ‘mozzarella laboratory’.
Ex-chef Kirsty and cheesemonger Giorgio have been stirring vats of curd and stretching mozzarella every day for six years in their no-frills Carlton shop. Try one of the snowy-white orbs bobbing in brine – perhaps a buffalo mozzarella or bocconcini – which they’ll package up in a plastic bag like a goldfish you won at the fair.The voluptuous fior di latte is creamy and delicate; team it with basil and good tomatoes and you’ll be transported to Capri. Gift your friends with their very own mozzarella-making kit ora hamper. Unhomogenised milk (yes, with the cream top) and natural yoghurts make La Latteria all the more compelling.
