In Los Angeles, some of the best food is found in the unlikeliest settings. Strip mall sushi joints are well documented, but what about business park mozzarella makers? That’s got to be a first. Of course, the story of Angelo & Franco – The Mozzarella Guys – isn’t worth telling just due to their unique location. The Italian natives started producing stellar mozzarella and ricotta in the shadow of Jack Northrop Field on April 15, and they’re already making inroads and pleasing palates.

Angelo Tartaglia and Franco Russo (standing in front of their mixer) met in the Southern Italian town of Bagnoli Irpino. Franco’s family has been producing mozzarella for 75 years, and his grandfather started to teach him how to make cheese beginning at age four. Angelo spurred the friends’ move to the States. He knew that Franco’s family was producing some of the best mozzarella in Italy, and after conducting market research in Los Angeles, they were convinced the cheese would make an even bigger splash in California.

Angelo & Franco’s mozzarella production takes five hours, including pasteurization, stretching, molding and packaging. Angelo said that lesser mozzarella makers buy mozzarella curd instead of fresh milk, meaning it’s unclear when the curd was produced. Franco selected milk from Artesia’s California Dairies, deeming it the best for their purposes. Even though their mozzarella isn’t handmade, Angelo clarified that technology provides precise quality control and a “mix of tradition and innovation.”

After the tour, Angelo invited me and Lesley Balla – who happened to be there – to taste their cheese. Angelo & Franco’s mozzarella was milky and sweet and not rubbery in the least. The slices were lightly salted and snow white.

Angelo & Franco’s ricotta was so creamy it practically melted in my mouth. The cheese was sensational on its own, and slathered on crostini, would have been even better.

Their mozzarella is vacuum-sealed with filtered water to produce a 30-day shelf life. Ricotta lasts two weeks. If you want your cheese to have staying power, make sure your fridge is spotless; otherwise bacteria will form.

Angelo & Franco plan to stick with mozzarella and ricotta, but next year, the duo hopes to add a tasting bar. Angelo’s vision: “Come, buy, taste, drink and then see the factory.”

Angelo & Franco have been producing cheese for less than a month, but they’ve already made inroads in the L.A. market. Their mozzarella and ricotta is currently available at The Cheese Store of Beverly Hills, Monsieur Marcel, The Curious Palate, Joan’s on Third and Bay Cities Deli. Angelo mentioned several other possibilities. As soon as the prospective buyers taste their cheese, it should be a done deal.