Bocconcini
A pretty Italian name which means "little bites" and which perfectly describes these delicious egg-sized balls, which are also available in smaller sizes.
- Aroma Delicate milk and cream aroma
- Taste Very sweet and very light butter taste
- Texture Elastic texture and consistency; usually sold in a package containing a milky liquid
Basic info
Category: Semi-soft
Appearance: Rindless; bright white or very pale yellow colour
How to enjoy them?
Bocconcini is a refreshing cheese that’s delicious on pizzas, in pastas and in salads. Combine it with tomato slices, fresh basil and a little olive oil, and you have quick entrée or a light and flavourful meal. Bocconcini also makes an excellent snack and a refreshing breakfast companion.
How are they made?
Once the curd is ready, it is heated with warm whey and then pulled and stretched to alter the structure of the curd. Think of a taffy machine! The smooth curd is then cut into varying sizes, usually egg sized but this varies today with small marble sizes also being produced. Thus it becomes a “Pasta Filata” cheese.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
Store Canadian Bocconcini in the brine it was sold in, or in lightly salted water. Be sure to always respect the “best before” date.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
