Baby BocconciniThat's Amore Cheese
Bocconcini which means “smaill mouthfuls” are small mozzarella cheeses, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples. Usually packaged in whey or water. Bocconcini is made by a process known as pasta filata – curds are dipped into hot whey and then kneaded, pulled and shaped.
What to look for in this product:
•Simply tear into pieces to top bruschetta or to toss with fresh basil, tomato, olive oil in a Caprese or leafy salad
•Excellent when heated on top of pizzas as it melts into an appetising creamy pools
•Remove from the refrigerator 15 minutes prior serving to develop its full flavour
That's Amore Cheese
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay and got a job in a cheese factory where his interest and passion for making cheese ignited. After his experience in two different cheese factories this young Sicilian open his own cheese shop with just one product – bocconcini leaf, which was a huge hit with the Italian Restaurants. Before long he was also making burrata and smoked scarmorza. Chef’s admired his artisan skills in handmade cheeses and were very excited by his products. Giorgio’s business grew rapidly and in 2010 he opened his new shop, ‘La Latteria Mozzarella Laboratory’. The fresh milk and curd is sent every morning from his Donnybrook farm and his cheese is made everyday in the shop. Giorgio’s cheese laboratory allows him to experiment with new products so that there is always something new to offer.