Paesanella Food Emporium

These guys were one of the first pioneers to bring Italian cheeses to Australia – they’ve been making traditional mozzarella in their Marrickville-based shop since 1958. Umberto Somma and his wife Teresa originally opened Paesanella, and sons Joseph and Max now carry on the shop’s legacy. It’s where you go for quality bocconcini, cherry bocconcini, fior di latte, burrata, mascarpone and ricotta, all made in the Marrickville deli. Their buffalo mozzarella is probably the best and cheapest you can find in Sydney ($6 a round), while their fresco cheese ($13.50) is a healthy, less salty alternative to haloumi that tastes just as good pan-fried.