Established in 1962 by Umberto Somma, Paesanella has manufactured cheese in Marrickville ever since. Their bottom-floor cafe showcases produce, including the famed buffalo-milk cheese, from Paesanella’s own herd of milking buffalo. The milk is used in the café’s coffee as well. Viktor Paciocco, Paesanella all-rounder and experienced restauranteur, says “People are taking to it really well! It’s almost like milk was 30 years ago, with that big, thick layer on the top.” That fat is not a bad thing Paciocco (who moonlights as a personal trainer) assures us. “It’s full of A2 proteins.”
The third-floor deli is Paesanella’s crowning glory. An abundance of cheese is punctuated by a generous variety of smoked and preserved meats and all sorts of Italian produce. Stocked to the hilt with imported deli goods, wood-fired bread, a variety of pastas, a huge range of sauces and more cheese. The emporium boasts Fresh ricotta, packed ricotta, dried ricotta, smoked provoletta, scamorza, cherry bocconcini, buffalo mozzarella, smoked treccia, rolantto (rolled mozzarella with prosciutto and sun-dried tomatoes) fresh mascarpone and fresco, a haloumi-type cheese with less salt.
In Paesanella’s cheese room, Giampiero Di Donato (retail manager) promises “any cheese that is famous is here.” Wheels, quarter wheels and lumps the size of chihuahuas rest on shelves. Smaller hunks rest in glass domes. Blue cheese, gorgonzola, roquefort, Australian holy goat, 38-month-matured parmesan and many, many more cheeses make up the stock.