On a recent foray into Manhattan, I went to Joe's Dairy on Sullivan St, famed makers of mozzarella.

The site has been a dairy for many decades. However, in 1977 the original "Joe" sold the store and dairy to seventeen year old Anthony Campenelli, who literally lived next door. It had been Anthony's dream to own the business and he, together with his brother Vincent and other members of the family, still operate it.

Fresh cow's milk mozzarella is made throughout the day in the tiny room behind the store with a certain number of cheeses being set aside for smoking. The smoking process takes place over hickory wood and lasts a mere four minutes.

Joe’s Dairy Fresh Mozzarella is wonderfully milky tasting with a moist, light, slightly fluffy texture. The smoked version is a little more dense with a delicate flavor of smoke that doesn’t overwhelm the lactic qualities. For best effect – eat on day of purchase at room temperature. http://www.culturecheesemag.com/Smoked%20Mozzarella%20-%20Joe%27s%20Dairy

Here are a few photos from this legendary family-run business and New York City institution.

Joe's has no website, but for hours and location please check out Yelp: http://www.yelp.com/biz/joes-dairy-new-york