Offering mozzarella- and pasta-making classes along with savory food

While everyone was dreaming of Christmas presents, Jennifer and Collin Preziosi had visions of homemade mozzarella and other cheeses—also prosciutto, salami, capicola, breads and more items soon to fill their new shop, Off the Wheel Meat & Cheese, in Bellport Village.

The young entrepreneurs, who live nearby, already had several display cases and counter space set up on the main, lower, and upper floors.

“We’ve always known we’d do something together,” said Jennifer of their partnership. “Collin went to culinary school in Italy (the Italian Culinary Institute, in Calabria). I spent a semester in Florence and have worked in the restaurant business.”

They didn’t want a full-blown restaurant, but losing the local IGA made them think about what they might offer.

So, why not own a place where they could make mozzarella and fresh pasta, and teach the fine art of preparing them along with charcuterie and other savory food items?“What will set us apart is what we’ll do with this floor here,” she said, pointing down the few steps leading to the airy space. That’s where the classes will take place. Also, paint and sip nights.

As for their choice of food, Collin commented that cheese has a tradition. “We’ll buy wheels and will have slices in the fridge,” he said. That means 14 different cheeses, including Romano, Parmesan, blue gorgonzola, cheddar, brie.

The couple, newly married in May, popped in and out in conversation with the food items offered.

“We’ll sell fresh homemade raviolis,” Jennifer said.

“And ciabatta, baguettes and sourdoughs,” said Collin. “Also, some cured meats and olives.”

Premade meals and soups to go will be on the menu, too.

Situated at 139 South Country Road, next to Bellport Arts & Framing, landlord LuAnn Thompson told us how the deal was sealed.

“They said, ‘We’ll take it,’ after seeing the space, and handed over a fresh mozzarella!”

What a clincher!

Jennifer works at La Plage in between setting up the shop. We asked where they’d get some of the products. “La Plage will hopefully hook me up with the Village Cheese Shop on Love Lane, in Mattituck, and also a cheese store in Wading River,” she said.

(P.S.: They are not vegetarians—steaks will be in the mix, too. Both laughed at that statement, but are hoping to offer vegan cheeses and gluten-free products. And they are also hoping to apply for a liquor license.)

You can tell they are childhood sweethearts, first meeting as young teens in a small beach community in Riverhead. “His family had a house. My aunt’s ex-husband had one, and we would rent from him,” Jennifer said.

Opening day depends on how quickly they get a license approval from New York State Food Business Licensing /Agriculture and Markets. “We’re hoping to open in February, the latest,” Jennifer said.

It’s a great concept they’re tackling with enthusiasm, but a big one. Will there be any helpers? (They also have a Newfoundland dog, Lily. No, the dog won’t be part of the staff.)

“Both our dads are retired, so they’ll be in here,” said Collin.

No doubt his mom, too, who brought in a large pizza for lunch, tossing out this important fact.

“They came in second in the soup contest,” she reported. “New England clam chowder. They only lost by four votes.”