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. Now-a-days, Bocconcini’s are usually made from a mixture of water buffalo and cow’s milk. Since this delicious cheese is perishable, it is best consumed fresh.
Bocconcini, using traditional methods of cheese making and water buffalo’s milk, are still made in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala. The process involves the use of freshly made Mozzarella di Bufala Campana DOP mixed with fresh cream. Another variant called Bocconcino di Bufala Campana DOP is also produced, which is simply, Mozzarella di Bufala Campana DOP in egg sized balls.

These bite-sized cheeses have a refreshingly delicate and creamy aroma. Because of its elastic texture and consistency, Italians like to savor them in a salad, wrap it in a prosciutto or serve them with a spinach dish known as Bocconcini Sorentina. A variety of Italian dishes can be spruced up by the very sweet and very light butter taste of Bocconcini. Slice them on pizzas or vegetable dishes and broil in an oven until the cheese just starts to melt. Confidently pair Bocconcini with white wines such as Sauvignon Blanc and Merlot.

Bocconcini

La Casa Del Formaggio

Australia boasts one of the world's leading dairy industries. A variety of dairy products is produced here because of its clean, lush pastures and diverse climate. With the access of technology from England in 1850s, it started making more than 160 varieties of cheeses.           
Mascarpone is an Italian triple cream cheese made by acidifying cow's milk with citric acid, vinegar, tartaric acid or lemon juice. It is spreadable, ivory in colour with a soft and delicate texture, similar to butter. When fresh, the aroma is similar to milk and cream. The light, smooth and creamy consistency and buttery tangy flavour makes Mascarpone an ideal substitute for cream in desserts. Available in different varieties, like soft or low fat, the cheese is suitable for both sweet and savory dishes. It has a "whipped cream" consistency, clean, acid flavour and it is best eaten fresh.
Mascarpone is served with fresh fruit, used to thicken Italian dishes like Risotto and is a well-known ingredient in the dessert, Tiramisu.
Paesanella Mascarpone is a double-cream cheese made from cow's milk.

Mascarpone (Australian)

South Australian family cheesemakers serving the Australian market with authentic Italian style cheeses including Bocconcini, Ricotta, Mozzarella, Grated Cheese and more.

La Casa Del Formaggio

Bocconcini

Mascarpone (Australian)

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