All About Cheese

Brie & Strawberries

Selecting & Serving

According to the Guinness Book of Records, the largest pizza in the world was made in 1990 at the Norwood Pick 'n Pay Hypermarket in Johannesburg, South Africa.  It measured 37.4 meters in diameter and used 500 kg of flour, 900 kg of tomato puree and 800 kg of cheese.

Choose firm Mozzarella that is smooth and pale yellow, free from dryness, cracks or moisture. Slice or grate it for use on pizzas, baked pasta dishes and in toasted sandwiches.

Fresh styles, like Bocconcini should be pearly white and moist, and be stored in liquid. Use them as fresh as possible, tossed into salads or as part of antipasto platters.

Haloumi should be creamy white in colour, and can be purchased in brine or in sealed vacuum packs. Slice and pan-fry or grill and serve piping hot with a squeeze of lemon juice.


Store it right

For Bocconcini and Haloumi, place in a sealed container or plastic-covered bowl, in any accompanying liquid (if applicable) and store in the fridge.

It’s best to avoid plastic bowls which can absorb fats and odours, use glass or china, but not metal.

For Mozzarella cheeses, although it is acceptable to wrap them in plastic wrap for short periods for home use, it’s best to store them by wrapping the cheese in greaseproof paper and over-wrapping with aluminium foil.

Make sure to replace the wrapping regularly.

Store in the fridge in a separate compartment or a large, sealed plastic container.

Fresh styles do not freeze well, but firm Mozzarella can be frozen for up to 3 months if grated and sealed in a freezer bag or airtight plastic container.  Use the quantity you need direct from the freezer, and return the remaining cheese to the freezer immediately.