BOCCONCINI

 

TASTING NOTES

A stretched curd cheese made with cows’ milk; ideal torn over a caprese salad - Mum used to hide them in the bottom of our bowls of ragu.

 

WHAT IS BOCCONCINI?

Bocconcini are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours.

This cheese is described by its Italian name which means small mouthfuls. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching. Each cheese is about the size, shape and colour of a hardboiled egg: indeed an alternative name used is Uova di bufala, or “Buffalo eggs”. Baby ("bambini") bocconcini can also be purchased; these are a smaller version about the size of large grapes.

 

Bocconcini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala, in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream. A Bocconcino di Bufala Campana DOP is also made, which is simply Mozzarella di Bufala Campana DOP, produced in the egg-sized format.

Bocconcini of whole cow's milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte.

 

Bocconcini can be bought at most Italian supermarkets and is often used in tomato and basil salads and to accompany pasta or Italian water biscuits.

 

 

 

 

RECIPES USING BURRATA


BURRATA SALAD

BURRATA ENTREE


CHEESE GALLERY





SIZES

1kg

500g
180g

 

MILK TYPE

DAIRY COWS

 

FOOD SPECIFICATIONS

  Per 25g
Serving
Per
100g
Energy 216kJ 862kJ
Protein 4.4g 17.6g
Fat, Total 3.8g 15.2g
-Saturated 2.5g 10.0g
Carbohydrate 0.0g 0.0
-Sugars 0.0g 0.0
Sodium 70mg 280mg

 

 

INGREDIENTS

Pasteurised cows Milk,
Non-Animal Rennet, Starter Culture, Salt

 

STORAGE

Keep refrigerated below 4°C.
Consume within 3 days of opening.

 

COMSUMPTION

Best consumed at room temperature.


 

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CONTACT US

02 8216 1828 | INFO@VANNELLACHEESE.COM.AU
6/4-6 LILIAN FOWLER PL, MARRICKVILLE NSW 2204