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Mozzarella Ciliegina Bocconcini di Puglia
Fresh, delicious, bite-sized
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Mozzarella Bocconcini is also referred to as mozzarella balls, and are succulent and elastic, with a wonderfully balanced flavor
Mozzarella Ciliegina Bocconcini di Puglia
Fresh, delicious, bite-sized
Mozzarella Bocconcini is also referred to as mozzarella balls, and are succulent and elastic, with a wonderfully balanced flavor
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
One of the most consumed fresh cheeses in Italy, mozzarella has a structure that simultaneously succulent and elastic. Mozzarella Bocconcini is also referred to as cherry mozzarella, or mozzarella balls, and come in small, bright white spheres. Our Mozzarella Bocconcini is made with high quality milk and lactic acid bacteria, giving it that sour taste that complements its freshness wonderfully.
Preparation And Pairings
Use the Mozzarella Bocconcini in your pastas and pizzas, like you would regular-sized mozzarella. But they’re particularly perfect for salads or sandwiches. Try them in appetizers—skewer a few balls alternatively with cherry tomatoes and basil leaves for Caprese skewers. You can also coat them in breading and fry them, making fried mozzarella balls. Serve with a marinara dip.
The Rise Of An Iconic Cheese
Very early records see Romans producing a type of cheese similar to mozzarella, made with sheep’s milk, around the middle of the first century. Evidence of monks from the Monastery of San Lorenzo in Capua, Campania in the 12th century showed them offering pilgrims bread, and cheese they made that they called “mozza.” The name itself—mozzarella, comes from “mozza,” which means “to cut,” and “mozzare,” which means “to cut off.
In the 16th century, water buffalo farming became prevalent, and mozzarella shifted from being made with sheep’s milk to being made with buffalo milk. This would become “mozzarella di bufala,” or buffalo mozzarella. By the 20th century, mozzarella had become popular throughout Europe, and because of the high demand, cow’s milk had also come into play in production.
Storage Instructions
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
One of the most consumed fresh cheeses in Italy, mozzarella has a structure that simultaneously succulent and elastic. Mozzarella Bocconcini is also referred to as cherry mozzarella, or mozzarella balls, and come in small, bright white spheres. Our Mozzarella Bocconcini is made with high quality milk and lactic acid bacteria, giving it that sour taste that complements its freshness wonderfully.
Use the Mozzarella Bocconcini in your pastas and pizzas, like you would regular-sized mozzarella. But they’re particularly perfect for salads or sandwiches. Try them in appetizers—skewer a few balls alternatively with cherry tomatoes and basil leaves for Caprese skewers. You can also coat them in breading and fry them, making fried mozzarella balls. Serve with a marinara dip.
Very early records see Romans producing a type of cheese similar to mozzarella, made with sheep’s milk, around the middle of the first century. Evidence of monks from the Monastery of San Lorenzo in Capua, Campania in the 12th century showed them offering pilgrims bread, and cheese they made that they called “mozza.” The name itself—mozzarella, comes from “mozza,” which means “to cut,” and “mozzare,” which means “to cut off.
In the 16th century, water buffalo farming became prevalent, and mozzarella shifted from being made with sheep’s milk to being made with buffalo milk. This would become “mozzarella di bufala,” or buffalo mozzarella. By the 20th century, mozzarella had become popular throughout Europe, and because of the high demand, cow’s milk had also come into play in production.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
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