"I don't like it when they call me the king of mozzarella. That title is loaded with pressure and responsibility," Giuseppe Argentieri says with a smile as he supervises the production of the day's batch of fresh burrata before shipping it to specialty stores all over the Boston area.
Then, after swallowing a chunk of the white, chewy, still-warm product of a morning's work and giving the nod to the cheese maker — who puts these balls of goodness together by hand — he suddenly becomes serious.
Source: http://www.bostoniano.info
