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so when i used to get in a class, i was bullied with the sounds of cow, like moo. they bullied you? yeah. so has that changed now the way people view cheesemakers? you re like a hero now. luckily, things have changed. yeah, yeah, yeah. we put the burrata on top of the focaccia like this. that s it. thank you. that s delicious. that s so good. listening to vito s stories, it makes perfect sense that for him, both profession and family are inextricably linked. we call her baby burrata when she born. and who knows, thanks to vito s drive to revitalize the family business, their daughter chiara might just represent the fifth generation of casari. ....
Right? yeah, five of us. and we work all year, all together. how is that? it s amazing. is it? yeah. sometimes a little hard? yeah. you know, we fight every day, but at the same time, we love each other. and your grandfather started yeah, angelo antonio, my grandfather bought this place. but before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. four generations of diceccas have continued to make these iconic southern italian cheeses. follow me, please, stanley. i will. i will. but bucking convention, vito chose not to join the family business, escaping puglia to travel the world instead. when he told people he was a cheese maker, he was surprised ....
Base is goat milk. yeah. so we break like this. what made you think to do this? i live in california for a while. oh, you did? yeah, in pasadena. oh, in pasadena. and i love surfing. so, you know, the blue of the ocean, so i want to do blue cheese. while vito s brothers were open-minded about creating new cheeses, a puglian blue was a step too far for the family. what did you think? i thought, he is crazy. what is he doing? my father shouted, it s too salty. my father said to tell him, don t let him do that. then he improved a lot over time. yes, yes. eventually, with the help of his family s constructive criticism, vito perfected the recipe and a spoonful of blue was born. so these are taralli. yes. made by my mom. ....
yeah. so we dip the taralli inside the blue cheese. that s really incredible. yeah. the mixture of the two, you have the sharpness of the blue, but then it s softened by the burrata. yeah. that s incredible. you re smart, aren t you? others might be content to stop there, but vito s continually improving on his creations and experimenting with new ideas. and where better to put his theories to the ultimate taste test than a cheese bar, which he opened with his fiancee, roberta, in the middle of the mercadante forest just outside altamura. i ve never heard of a cheese bar before. i like this. this is the only one in the world. here customers enjoy the full selection of vito s invented cheeses, but he s never forgotten how he started out on this unconventional journey. one item on the menu is focaccia barese, which vito s mother used ....
Yeah. so we break like this. what made you think to do this? i live in california for a while. oh, you did? yeah, in pasadena. oh, in pasadena. and i love surfing. so, you know, the blue of the ocean, so i want to do blue cheese. while vito s brothers were open-minded about creating new cheeses, a puglian blue was a step too far for the family. what did you think? i thought, he is crazy. what is he doing? my father shouted, it s too salty. my father said to tell him, don t let him do that. then he improved a lot over time. yes, yes. eventually, with the help of his family s constructive criticism, vito perfected the recipe and a spoonful of blue was born. so these are taralli. yes. made by my mom. yeah. so we dip the taralli inside the blue cheese. ....