About half a mile from my Manhattan home, in what remains of the heart of Little Italy, you'll find the finest mozzarella cheese made in New York City. Technically not mozzarella – as mozzarella can only be made from the milk of the water buffalo – it is more properly named fior di latte.

It has been handmade since 1910 at the storied Italian specialty food store Di Palo's by five generations of the Di Palo family. The store is now managed by Luigi Di Palo, along with siblings Marie and Sal, who grew up steeped in their family's tradition of crafting fine Italian cheese.

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Source: http://www.thedailymeal.com