Neapolitan style cheeses make up the foundation of this heritage cheese producer, which was founded by Italian immigrant Umberto Somma some 50-odd years ago. Today, his two sons Joe and Maximilian Somma continue his legacy, and we’re proud to supply some of Australia’s best delis, cafes and restaurants with their incredible cheeses. Think baskets of full-fat ricotta, tied burrata, buffalo mozzarella and stretchy, creamy stracciatella.

Paesanella is the only full-fat ricotta producer in Sydney, and they’ve mastered both a dry cow milk ricotta and a buffalo ricotta. It’s a pretty special moment when Paesanella’s ricotta is delivered to our warehouse still warm, fresh and ready to be sent out to restaurants across Sydney (or to be intercepted and spread straight onto toast).

Paesanella’s flavour-filled formaggios can be the centrepoint or a flourish on any dish. Go fresh as Liam does at Big Poppa’s and spoon ricotta straight onto a salad of radicchio, salty Sicilian olives and orange; or bake it into a brunch-ready tart with charred red peppers as they do at Bourke Street’s Dead Ringer.

Spring sings with this bowl of freshness from Bondi Road’s natural wine bar with an Italian bent, Ode. Salmoriglio (lemon juice, olive oil, minced garlic, chopped oregano and parsley) is a Southern Italian seasoning typically used to flavour meat, but here it adds a zesty depth to complement creamy stracciatella, joined by fresh peas and pangrattato.