Stretched Curd Cheese

Bocconcini

Italy

Cow

First made in southern Italy in the 6th Century AD, these cheeses were originally made from buffalo milk, though today cow milk is more commonly used. Bocconcini has become a popular cheese in Australia; it is made in most capital cities for distribution to local markets. Because of its relatively short shelf life, Bocconcini is best bought locally.

Meaning 'little mouthfuls' in Italian, Bocconcini is fresh Mozzarella moulded into irregular egg shapes or smaller cherry-sized balls and stored in water or a light brine solution. They have a shiny surface with an interior similar to cooked chicken breast. The body is semi-soft and elastic with a close texture.

Bocconcini has a mild, milky and slightly sweet taste.

• Traditionally with a shelf life of 3-4 days, today Bocconcini can be enjoyed for up to three weeks after production.
• Refrigerate covered in original package and original liquid, or cover with fresh water to prevent the cheese drying out.
• Store away from foods with strong odours to avoid flavour contamination.
• Remove from the refrigerator 15 minutes prior to serving to develop its full flavour.
• Avoid using if slightly yellow or displaying a floury consistency. With age, the cheese will also sour.
• Freezing is not recommended.
• Choose Bocconcini in water which is still clear and avoid those in cloudy water. If the water becomes cloudy when storing Bocconcini, drain well, clean the container, add fresh water and then replace the Bocconcini.

• Its mild flavour is a wonderful complement to stronger flavours such as tomatoes, olives, cured meats and bitter greens.
• Excellent as a melting cheese as it adds texture to dishes.
• Serve either whole or sliced Caprese-style with fresh basil, tomatoes and a drizzle of olive oil.
• Include in antipasto, perhaps wrapped in prosciutto.
• Add to a salad, pasta or pizza topping.
• Crumb with ground almonds, deep fry and serve as an appetiser.
• Marinate with lemon infused olive oil and serve with rocket.
• Use sliced Bocconcini or cherry-sized Bocconcini in hors d'oeuvres.
• Toss cherry-sized Bocconcini into pesto.

Haloumi

Greece and Cyprus

Originally ewe, now most commonly cow.

First made by early nomadic Bedouin tribes, Haloumi was created by kneading the curd to release the whey. The elastic fibrous cheese is then rolled out like pastry, cut into small blocks and stored in brine, sometimes containing a sprinkling of dried mint. Australian Haloumi is made in a similar way and is available stored in brine and can be pre-packed.

Haloumi is a white cheese with a slightly rubbery, fibrous texture. Its wonderful flavour characteristics are only truly realised when it is heated. Fried or grilled, it is also one of the few cheeses that holds its shape when cooked.

The mild flavour of Haloumi is often enhanced with herbs, usually mint. Like Feta, it is a fairly salty cheese as it is stored in brine.

• Use within 2 weeks of purchase.
• Keep well covered in brine so it won't dry out.
• Freezing is not recommended.

• Haloumi has unique frying qualities. When fried over a high heat the outer skin becomes crisp while the inside melts like Mozzarella. This is a Greek-style dish called Saganaki.
• Serve Saganaki accompanied with pitta bread, slow roasted tomatoes, grilled asparagus, tomato and olive salsa or fresh salad greens.
• Serve immediately after pan-frying with a squeeze of lemon juice.

Mozzarella

Origin

Italy

Cow

The first Stretched Curd Cheese, Mozzarella most likely had its origins with nomadic tribes of the Middle East. This style of cheese gradually spread across Europe to the Mediterranean.

Mozzarella became popular in Australia with the influx of post-Second World War Italian immigrants who used it generously on their famous pizzas and pasta dishes.

Known for its wonderful melting properties, Mozzarella has a semi-soft elastic body and a smooth close texture. It is usually produced in a pear or loaf shape, and purchased young as a fresh cheese or as a firmer, longer-lasting cheese that has less moisture. It is sometimes known as pizza cheese, and may also be shredded.

Mozzarella has a very mild, slightly sweet taste. The loaf variety is usually drier with a milder flavour.

• Keep refrigerated and wrapped to prevent drying out.
• Fresh Mozzarella has a relatively short shelf life and will sour if left to age.
• Aged Mozzarella is much drier with a longer life span.
• Suitable for freezing only if shredded or grated and, when thawed, used in cooking.

A wonderful melting cheese which is perfect as a pizza topping. Also:

• Melt on potatoes.
• Add to toasted sandwiches.
• Combine with Cheddar and grate over nachos.
• Toss into a salad.
• Try pan-fried Mozzarella sandwiches with sun-dried tomatoes.
• Crumb sticks of Mozzarella (or wrap in spring roll wrappers), flash deep fry and serve piping hot with salsa.
• Sprinkle generously over pasta with Napoli sauce and olives and grill until golden.