Fresh-made mozzarella has become common in its many variations, from simple balls to prosciutto roll-ups and cream-stuffed burratas. But Vietnamese-flavored mozzarella? This wacky but wonderful invention, tinted pink with sriracha and rich with sesame oil, is courtesy of Mike Hauke of Tony Boloney's in Atlantic City. He's stretched the craft into unconventional new-flavor territory by infusing his homemade curds (a base ingredient many local makers buy) with everything from truffles to chipotles and this Asian inspiration. For traditionalists, the standard mozz is also top-notch, but it's at its distinctly sweet best when Hauke rolls into Margate's Thursday farmer's market, still within hours of its creation.