A delicate flavoured fresh stretched curd cheese with a soft milky texture.
This pasta filata is named after the kneading and spinning process which develops a finely-textured network of soft, stringy curds, the cheese is then formed into ‘small mouthfuls’ or bocconcini. The traditional use of starter cultures to slowly develop a superior flavour in the curd sets this cheese apart from brands that rely on citric acid to speed up the acidification process.
Milky with a delicate tangy finish, bocconcini can be served fresh or melted.