Paesanella Cheese Manufacturers

Read more about our fresh, handmade cheeses below:

Mozzarella - Stretched Curd

Italy's most recognizable and world renowned cheese is Mozzarella.

Originally Italian Mozzarella was made using buffalo milk but today it is predominantly made from cow's milk.

It has a semi-soft, elastic texture, is drier and has a mild tangy flavour.

This style of Mozzarella is best for cooking, as a table cheese and is popular for pizza and other oven based recipes because of its excellent melting qualities.


		Milk Type Used	Cow
		Average Moisture Content	56.9 g/100 g
		Energy	993 kJ/100 g
		Protein	22 g/100 g
		Total Fat	17.1 g/100 g
		Saturated Fat	11.2 g/100 g
		Carbohydrate
		Sugars	0.5 g/100 g
		Sodium	747 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)	3 months
		Appearance	Dull yellow exterior and centre shaped in a rounded cube
		Form/Packsize	500 g vacuum sealed packs
		Texture/Colour	Light yellow smooth, rubbery and stretchy semi hard consistency with a stretchy melt when cooked
		Taste Description	Mild milky flavour
		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

		Back to main Products page