Paesanella Cheese Manufacturers

Read more about our fresh, handmade cheeses below:

Bocconcini / Paesanella

Treat yourself to the "Champion Cheese of the Show - 2003" and "Champion Fancy Cheese - 2003" as well as the multi gold medal winning taste that is Paesanella Bocconcini.

Bocconcini is Italian for "mouthful" and it refers not to its size but to its appetising appeal.

It maintains its freshness as a product being suspended in water.

Being semi-soft, elastically textured and suspended in water, allows the cheese to exhibit its delicate flavour.

This cheese goes well for the preparation of anti-pasta dishes, with salads, pizza's and various side dishes to complement mains.


		Milk Type Used	Cow
		Average Moisture Content	62 g/100 g
		Energy	877 kJ/100 g
		Protein	21.8 g/100 g
		Total Fat	14.6 g/100 g
		Saturated Fat	7.8 g/100 g
		Carbohydrate	0.2 g/100 g
		Sugars	0.2 g/100 g
		Sodium	124 mg/100 g
		Ingredients	Pasteurised Cows Milk, Rennet, Food Acid, Salt
		Cheese Style	Stretched Curd
		Best Season(s)/Availability	All year
		Maturation Time	Nil
		Optimum Age (Consumption)	10 to 14 days
		Appearance	50 gram balls suspended in water
		Form/Packsize	Available in 500 gram and 1 kg buckets
		Texture/Colour	Soft white smooth elastic and chewy consistency and is stretchy when melted
		Taste Description	Milky sweet taste with a hint of salt
		Storage	Store and refrigerate below 4° Celsius

		Bocconcini Stretched Curd		Mozzarella Stretched Curd
		Caciotta Rocket / Chili Semi Hard		Provola Affumicato Stretched Curd
		Caciotta Plain Semi Hard		Fresh Ricotta Fresh Unripened
		Cherry Bocconcini Stretched Curd		Ricotta Baked Fresh Unripened
		Fior Di Latte Stretched Curd		Ricotta Dry Fresh Unripened
		Fresco Semi Hard		Scamorza Stretched Curd
		Mascarpone Cream		Stracchino Fresh Ripened

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