Garofalo Buffalo Bocconcini 250g
About This Cheese
Made with a mixture of cow and buffalo milk, this mild cheese is slightly more buttery and sweet flavour compared regular mozzarella. Beautifully creamy, it works wonderfully in salads, wrapped in prosciutto, and on your pizzas, of course.
TypeSoft
Rennettraditional
RegionItaly
ProducerFattorie Garofalo
Milkbuffalo, cow
RindN/A
€8.20
Story
The name Bocconcini, meaning “small mouthfuls”, pertaining to their small, cherry tomato sized shape. While it may look like mini mozzarella, this organic buffalo bocconcini is made with a mixture of cow and buffalo milk, giving it a slightly more buttery, mild and sweet flavour.
Producer
In 1962, the Garofalo family purchased their first farmland in Capua Italy and started breeding Mediterranean buffalo. Their cheeses are made using traditional techniques and made in the original bufalare – a typical round masonry structure in which fresh milk was transformed into mozzarella, caciocavallo, provola and ricotta. The Garofalo family care for the welfare and nutrition of their buffaloes every single day. Everything starts within their seven farms where their animals are free to roam over 3,100 hectares of fertile land, where they cultivate corn, wheat, barley, oats, medicinal herbs, triticale and ryegrass. The care taken with the land, buffaloes and cheese making process is evident in all the cheeses they produce.
Goes Well With
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Pasteurized Buffalo’s Milk, Natural Whey,
Salt, Rennet
For allergens see ingredients in bold
Nutritional values per 100g
Energy: 1382 kJ / 335 kcal
Fat: 35 g
of which saturates: 25 g
Carbohydrates: 2,8 g
of which sugars: 2,8 g
Protein: 2,3 g
Salt: 0,08 g
