Bocconcini

Made with cow milk.

Process – A smaller cousin to the mozzarella, where the cheese yarn is stretched out till it narrows
down further and small knots of bocconcini are torn off from it. Salted thereafter in whey brine.

Flavour Profile – Soft, chewy, stretchy, melts very well

Serving suggestions – Great on salads like caprese, sandwiches with tomato and pesto and on pizzas.

Pairing – Crisp white/ sparkling/ fruity red wines/ light craft beer/ ciders