Mozzarella Morsels

So, it only took me 32 years to learn the apparent common knowledge that bocconcini is NOT its own separate type of cheese. Translated from Italian, bocconcini means “morsels” or “small mouthful”, and Wikipedia describes “small mozzarella cheese balls the size of an egg.”

I just read Maclean’s local feature on fresh mozzarella. They visited the International Cheese Co. factory outlet in Toronto, where cheese marketed under the brand name Santa Lucia is made. The article from 2011 mentions their bocconcini’s win for “best mozzarella” at the seventh Canadian Cheese Grand Prix.

I have been hesitant to purchase Costco’s 1.5kg bulk tub of Santa Lucia Bocconcini Soft Cheese in fear of letting it go to waste. They’ve found my weakness though; I can’t pass up a 20% sale on fresh cheese. So I looked for a few resources that explain the best ways to freeze fresh mozzarella for use in sauces, melted on sandwiches or on pizza, etc. (Click to grab Santa Lucia Bocconcini 50g Balls or 10g Minis, on sale for $1.14/100g – compared to the grocery store at $2.19/100g, that’s 48% savings until Apr 11th!)

The freezer will change the texture from soft to crumbly – defrosted bocconcini will not be suitable in salads, but I’m partial to gooey melted cheese anyway. Slice before freezing, lay flat either on a tray or with pieces of wax paper between each slice. Defrost in the fridge 24 hours in advance, and pat dry with paper towel before melting on pizza to avoid a soggy crust. Skip defrosting and use directly from the freezer if excess moisture won’t ruin your dish.

Marinated bocconcini, so good it requires “the portion, plate it, and put it away method”: Recipe from Craving Something Healthy

Bread them & deep fry: Recipe from Mantitlement

Upgrade your pizza: Recipe from Love & Lemons

Let us know your favourite Santa Lucia Bocconcini recipes on Facebook or Instagram!

Zuming Out,

Jacqueline

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