Cherry Bocconcini is a type of Pasta Filata or stretched curd, which is a delicately flavoured fresh cheese that has a texture very similar to al dente pasta. It is used to carry other flavours such as fresh herbs and extra virgin olive oil in salads. Traditionally made in Southern Italy from the milk of water buffaloes (introduced into Italy from India in the 16th century), it is now made with cow’s milk and best kept in it’s own lightly salted water.
"I love bocconcini in summer with fresh red tomatoes and basil in a summer salad, drizzled with olive oil and pepper, in winter they are lovely on pizzas with roast vegetables and baby spinach. They are a great additional source of calcium in our diet"
Cherry Bocconcini is perfect for tomato and bocconcini finger food skewers or to toss through a salad. Brilliant as an entree: dip cherries in flour, egg and breadcrumbs and deep fry.