Fresh Italian cheeses, such as mozzarella di bufala, fior di latte and ricotta, are best eaten as soon as they are made, when they taste utterly pure, sweet and milky. Or at least that’s the wished for, if seldom experienced, ideal.

In a village in southern Italy, I visited a family-run cheese shop. Every morning, a variety of fresh cheeses are produced on site, mainly mozzarella in all sizes and shapes, and burrata, mozzarella’s luscious creamy-centered cousin. All of the cheeses are displayed in a pristine stainless-steel basin, bobbing in a light brine, when the store opens for business at 10 a.m. By noon, all of the cheese is sold, and the shop closes. That is the epitome of freshness.