All About Cheese

Brie & Strawberries

Styles

A sign of a well-made fresh Mozzarella or Bocconcini is a textured centre of swirled fibres, much like cooked chicken breast, when torn apart with the fingers.

Mozzarella

Fresh Italian Mozzarella was originally made from Buffalo milk into a ‘pear’ shape and hung by the neck to dry. Firm Mozzarellas now come in blocks, slices and shreds. The texture of Mozzarella is soft and elastic, but it really comes into its own when melted. The strands of cheese soften into luscious strings that are very fun to eat!


Bocconcini

Bocconcini

In Australia, a very popular fresh Mozzarella-style cheese is Bocconcini. These fresh, milky balls are named after the Italian term for “little mouthful”.  Usually walnut-size, Bocconcini also come in the petite Cherry Bocconcini and both are locally made by South Cape. Bocconcini should remain in the liquid they are packaged in to keep them moist and juicy.


Haloumi

Haloumi

Originally made in Cyprus, Haloumi is a salty, stretched-curd cheese. It is wonderful for pan-frying or grilling as it forms a crisp crust and delicious chewy centre.  Sometimes Haloumi may also have a layer of mint swirled into the centre of it for extra flavour. Australian made Haloumi is now available made by South Cape.