Mozzarella bites with cream


the bocconcini are made through the same process as mozzarella, which means from the coagulation of fresh cow’s milk brought to a temperature of 35 degrees Celsius. Natural rennet is added to form the curd. The whole thing is put into draining tanks so that you can obtain a pasta ready for the spinning process. The entire spinning process is carried out by hand with a water temperature of about 80-85 degrees Celsius and shaped into the desired size by the cheesemaker’s expert hands; in this case, the shape is the classic bocconcini one.

Pack of 250g