The ciliegine bocconcini are a fresh cheese similar to table mozzarella with a spun paste, made from cow's milk fior di latte. They have a porcelain-like pure white color, with a smooth, homogeneous surface and a very thin crust. Additionally, they are compact, and their freshness can be verified by the cut from which the whey, typical of mozzarella, flows out. The fior di latte ciliegine are an excellent source of protein, with a moderate fat content, and are also rich in vitamins with high amounts of calcium and phosphorus, counteracting free radicals. Unlike buffalo ciliegine, these are lighter and more delicate, but with the same nutritional value. Pairings: The fior di latte ciliegine can be enjoyed in their simplicity and freshness, drizzled with oil and accompanied by some delicate vegetables. They are also recommended for topping pizza, combining with the taste of sweet cherry tomatoes and fresh basil. Storage: In the refrigerator at a controlled temperature, remove from the refrigerator a couple of hours before enjoying. Store in its brine. Processing: The fior di latte ciliegine, like other types of mozzarella, involve the use of cow's milk fior di latte as it is more delicate. Its production is the same as that for classic mozzarella. Therefore, the following phases will be carried out: -Filtering of buffalo milk; -Coagulation of buffalo milk; -Breaking and aging of the curd; -Spinning; -Shaping of the mozzarella; -Salting; Thus, its typical cherry shape is considered a variant of the typical mozzarella and braids but does not diminish its noble qualities and tastiness except in form. Aging: 25
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The ciliegine bocconcini are a fresh cheese similar to table mozzarella with a spun paste, made from cow's milk fior di latte. They have a porcelain-like pure white color, with a smooth, homogeneous surface and a very thin crust. Additionally, they are compact, and their freshness can be verified by the cut from which the whey, typical of mozzarella, flows out. The fior di latte ciliegine are an excellent source of protein, with a moderate fat content, and are also rich in vitamins with high amounts of calcium and phosphorus, counteracting free radicals. Unlike buffalo ciliegine, these are lighter and more delicate, but with the same nutritional value. Pairings: The fior di latte ciliegine can be enjoyed in their simplicity and freshness, drizzled with oil and accompanied by some delicate vegetables. They are also recommended for topping pizza, combining with the taste of sweet cherry tomatoes and fresh basil. Storage: In the refrigerator at a controlled temperature, remove from the refrigerator a couple of hours before enjoying. Store in its brine. Processing: The fior di latte ciliegine, like other types of mozzarella, involve the use of cow's milk fior di latte as it is more delicate. Its production is the same as that for classic mozzarella. Therefore, the following phases will be carried out: -Filtering of buffalo milk; -Coagulation of buffalo milk; -Breaking and aging of the curd; -Spinning; -Shaping of the mozzarella; -Salting; Thus, its typical cherry shape is considered a variant of the typical mozzarella and braids but does not diminish its noble qualities and tastiness except in form. Aging: 25
