Bocconcini, meaning “little bites” in Italian, are egg sized Mozzarella cheeses that originated in Naples and were once made only from the milk of water buffaloes. They are semi-soft, white and rindless, unripened mild cheeses available as a delicatessen in plastic tubs filled with whey or water. Nowadays, they are usually made from a combination of water buffalo and cow’s milk as opposed to Buffalo mozzarella. It is packaged in whey or water, as it is best consumed fresh.
The process of making the cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. Please take a few seconds to watch how it is shaped in the processing.
Bocconcinis are so versatile chefs around the world love it. From tossing it into your salad, wrapping it in prosciutto, or serving it with spinach to an afternoon snack for hungry kids.
Buffalo mozzarella is a mozzarella made from milk of the domestic Italian water buffalo; a product traditionally produced in Campania (little village).
Cheeses made from buffalo milk are higher in calcium, protein, and lower in cholesterol than cow’s milk.
Sliced Bocconcini, extra virgin olive oil, fresh basil, and presto….ANTIPASTO. Antipasto origin is a mixture of Italian and Latin. ‘Anti’ in Italian meaning before and ‘pastus’ in Latin meaning food. It’s famous as your “before” main coarse meal. As Italians, we love to indulge in an “Antipasto” but these can be enjoyed anytime and complement any main dish.
If you are a wine lover, enjoy these cheeses with a great Beaujolais, or a Sauvignon Blanc.
Want to get a hold of this mouth watering fresh Bocconcini? Our Cherry Bocconcini and Fresh Mozzarella are our feature products of the month. Click here for more info!
Until next time,
The team at Lorenz Food