NODINI

 

TASTING NOTES

TThis cows’ milk cheese is the true mozzarella of the south! These ‘little knots’ are stretched by hand, creating intertwined tendrils that provide texture – the al dente of the cheese world!

 

WHAT IS NODINI?

Nodini are big mozzarella cheeses that are stretched and tied in a knot. 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. Nodini 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") nodini can also be purchased; these are a smaller version about the size of large grapes.

 

Nodini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as nodini 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.

Nodini 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.

 

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

 

 

 

 



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 0.0g
-Sugars 0.0g 0.0g
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