Mimmo's Mozzarella Italian Market

Since 2008, Bruno Ponce has been quietly making fresh mozzarella out of a nondescript North Miami building mostly filled with walk-in refrigerators and stainless-steel work tables. The milk comes from Wisconsin cows and is processed into curd in New Jersey before it's sent south. Ponce is an Argentine whose grandfather emigrated from Bari, on Italy's Adriatic coast, to Buenos Aires. He learned how to make cheese during a stint at Miami Beach's Sardinia Enoteca Ristorante. At his Mimmo's, there are crescents of scamorza — a smoked, aged mozzarella — alongside a sphere of fresh burrata filled with creamy stracciatella cheese and flecks of porcini mushrooms and black truffle. A pinwheel of mozzarella is wrapped around speck and spinach. There are, of course, a few wedges of fresh mozzarella (ask him to grab those warm from the back for you), as well as velvety fresh ricotta and creamy ricotta salata that gathers its must from sheep's milk.