Mozzarella, stretched curd and Pasta Filata are all general terms for Italian style fresh cheeses such as Bambini Bocconcini, Cherry Bocconcini, Traditional Bocconcini, Fresh Mozzarella and Trecce. In Italy consumers will simply call any of the above products “Mozzarella Fresca” (Fresh Mozzarella).
The main difference between “Mozzarella Fresca” (or Fresh Mozzarella/Bocconcini) and Mozzarella, which is intended for melting, is that Mozzarella goes through an extra cooking step after the curd is cut to expel more moisture. This allows it to be shredded for ease of use especially in a commercial environment. Essentially, Bocconcini are small pieces of fresh mozzarella that undergo no further ripening after being packed in slightly salty water.
Translated from Italian, bocconcini means ‘little mouthfuls,’ which perfectly describes these balls of semi-soft, unripened cheese.
In Italy, Bocconcini was traditionally made solely from buffalo milk but there are now various combinations of buffalo and cows’ milk bocconcini. In Australia there are several variants including Bocconcini made solely from cows’ milk and a combination of both. Buffalo Bocconcini (also known as Buffalo Mozzarella) has a higher fat and protein content and has a stronger flavour than Bocconcini made from cow’s milk.
Buffalo milk is not commonly farmed in Australia, therefore most Australian cheese makers use cows’ milk to make Bocconcini. Due to the shortage of buffalo milk in Australia, Buffalo Bocconcini is generally significantly more expensive than cow’s milk Bocconcini. Also, the lower solids concentration in cows’ milk tends to lead to a softer product than Buffalo Bocconcini.
At present, La Casa Del Formaggio is only able to provide cows’ milk Bocconcini.
Rennet is a naturally occurring group of enzymes, the key member of which is chymosin; an enzyme which has the ability to clot, or coagulate milk. It is used in the making of cheese and junket. Animal rennet is obtained from the fourth, or true, stomach (abomasum) of milk-fed calves, this enzyme used by the animal to help digest the milk it consumes. Because of this, cheeses containing this Rennet are not suitable for Vegetarians.
Non-animal rennet is an alternative substance that does the same thing to milk as the animal product. This can be made from plants such as fig tree bark, nettles, thistles, mallow, and Creeping Charlie. Rennet from thistle or ‘cynara’ is used in some traditional cheese production in the Mediterranean. Alternatively some microbes or molds produce enzymes that will curdle milk and these too can be used, in purified form, as a rennet substitute.
La Casa Del Formaggio’s cheeses are mainly made using non-animal rennet, however, due to the traditional nature of some products we still use animal rennet. All La Casa Del Formaggio’s Bocconcini products are made using non-animal rennet. The ingredient listing on each individual product page will confirm which type of coagulant is used in each of our products, as non-animal rennet is specifically called out on pack if the source is plant based.
All of La Casa Del Formaggio’s cheeses are all made with pasteurised milk as stipulated by Australian law. We receive fresh full cream milk daily to our factory in Glynde and the milk is pasteurised onsite prior to cheese making.
La Casa Del Formaggio’s Fresh Pecorino is very different from a hard, aged Pecorino. Hard Pecorino is typically matured for at least 12 months. Most traditional Pecorino is made from sheep’s milk and aged which is why it is hard and sharp. La Casa’s fresh pecorino is a pecorino style based on the same techniques but using cow’s milk and packed fresh. The freshness of the cheese and the lower solids level in cows’ milk (compared to that from sheep) is why La Casa Del Formaggio’s Pecorino is soft and creamy.
No. La Casa Del Formaggio’s Mascarpone is made from cream, milk and food acid. It does not contain rennet. Citric acid is the clotting agent in the product.
Haloumi can be fried over hot temperatures without melting due to its higher than normal melting point, making it an excellent cheese for frying or grilling, as an ingredient in salads, or fried and served with vegetables. The resistance to melting comes from the fresh curd being heated before being shaped.
Haloumi traditionally in Cyprus was made using a combination of goat’s milk and sheep’s milk. However, now it is also made using cows’ milk. La Casa Del Formaggio’s Haloumi is made using fresh South Australian cow’s milk.
There are two techniques traditionally used to make ricotta. Our basket ricotta is made using whey (the byproduct of curd cheeses). This is the Traditional way to make ricotta. This ricotta tends to be slightly firmer because it expels whey (liquid) throughout its shelf life. This makes it ideal for cooking as it will not produce excess liquid when heated. The Reduced Fat Ricotta is firmer than the Full Cream and it is available in supermarket delis behind the glass and in our Factory Outlet Shop.
Our Smooth Ricotta and Smooth Ricotta Light are derived from our Traditional Ricotta, but we blend the whey back in with the cheese to create its smooth consistency. It is natural for liquid separation to occur throughout the course of the Smooth Ricotta’s shelf life. This can be drained or stirred back in – it is up to you!
Our 500g tub ricotta is made according to Rosa’s original recipe from the Cicchiello’s continental deli. Because Rosa was only making Ricotta and not any curd products, her ricotta is derived from pure milk instead of whey. The result is a clean and slightly sweet taste with a light and fluffy texture. Our ladies in the shop tend to strain this ricotta prior to cooking to release the excess whey.
Refrigeration can substantially reduce the rate at which food will deteriorate. Low temperatures slow down the growth of microorganisms and the rate of chemical (including enzymic) changes in food. These are two of the main causes of food spoilage. Different parts of your refrigerator will operate at different temperatures. In older style refrigerators the upper shelves will often be slightly colder than the lower shelves. In more modern appliances, the temperature will be relatively uniform throughout. Check your instruction booklet to find the warmest and coldest areas inside your model.
There are simple things you can do to maximise your food’s shelf life. They include:
Some brands of ricotta products may contain rennet as there are two techniques traditionally used to make ricotta. The whey is set using either rennet or lactic acid. La Casa Del Formaggio’s basket style Ricotta is acid set rather than rennet set, so this style of whey Ricotta products do not contain any rennet. However our Ricotta made from full cream milk (not whey) that comes in our 500g tubs is set with animal rennet.
La Casa Del Formaggio’s products are not Halal certified, however several of our products use non-animal rennet and do not contain any animal products. See each individual product page for a list of ingredients.
It is not recommended to eat unpastuerised cheeses while you are pregnant. All of La Casa Del Formaggio’s cheeses are pastuerised, however with any soft cheese, including Brie, Camembert and Ricotta, there is a minor risk of Listeria infection when consumed. If you are pregnant It is much safer to consume soft cheeses if they are cooked and served hot (as this kills any bacteria in the cheese), however we recommend you consult a doctorto discuss your options while you are pregnant prior to the consumption of any soft cheeses.
concini to make it last longer. Due to the delicate nature of the fresh cheese product, it does not freeze and defrost well and the product texture will be well below its usual quality if you freeze it.
Ricotta also does not take kindly to being frozen. Freezing ricotta cheese will not spoil it, but it will change its texture and the cheese will be well below its optimum quality, therefore we do not recommend freezing.
Some other cheeses are fine to freeze including hard grated cheeses (Parmesan, Pecorino). These can be frozen and taken out in portions to defrost and use as desired. They defrost almost immediately for instant use.
Most aged, hard cheeses like Swiss, sharp cheddar, and parmesan contain little or no lactosMost of the lactose found in cheese is removed with the whey during the manufacturing process. Bocconcini, Mozzarella and Fresh Pecorino are made using the curd not the whey, hence these cheeses are low in lactose. Ricotta is made using the whey, therefore it contains some lactose. Please note: if you are highly sensitive to lactose, we recommend you consult your doctor before consuming cheese.
Mozzarella and Sweet Cheese are very similar cheeses. The only difference is that Mozzarella has salt added while Sweet Cheese contains no salt.
Grated Parmesan is dated with a Use By Date to give you an idea of how long it should last if stored in optimum conditions and used correctly. Grated Parmesan can easily grow mould if over exposed to air or moisture, so it is important to be mindful of the way it is handled.
We recommend that Grated Parmesan is kept in the coolest part of your fridge which is usually at the top towards the back. When using Grated Parmesan, be sure to take tub out of the fridge just prior to use. Only use clean, dry utensils to remove Parmesan from the tub and make sure when resealing the tub that the lid is on airtight. Put back in the fridge immediately after use.
As stated, freezing is a perfectly fine option to minimize the chances of mould growth. Be sure to use the cheese before its Use By Date.
|La Casa||The House|
|Fior Di Latte||Flower of Milk|
|Pasta Filata||Stretched Curd|