I have now located the latest rave thing here - fresh Mozarella cheese
- called Boccarini (sp?). I am finding it just a tad bland sliced
on salads, but there has to be a better use for this product.

I would simply love to have some recommendations for this cheese. It
is in small balls (about the size of a small golf ball) in liquid.

Thanx out there.


Daisy.

Don't assume malice for what stupidity can explain.

On 11 Feb 2004 23:07:23 +1300, Loki wrote:

> il Wed, 11 Feb 2004 20:50:21 +1300, Daisy ha scritto:
>
>> I have now located the latest rave thing here - fresh Mozarella cheese
>> - called Boccarini (sp?). I am finding it just a tad bland sliced
>> on salads, but there has to be a better use for this product.
>>
>> I would simply love to have some recommendations for this cheese. It
>> is in small balls (about the size of a small golf ball) in liquid.
>>
>> Thanx out there.
>>
>> Daisy.
>
> Slice and add to sliced tomatoes and drizzle with olive oil and maybe
> a few basil leaves. Scoff at leisure.

....don't forget the balsamic vinegar!


--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

il Wed, 11 Feb 2004 20:50:21 +1300, Daisy ha scritto:

> I have now located the latest rave thing here - fresh Mozarella cheese
> - called Boccarini (sp?). I am finding it just a tad bland sliced
> on salads, but there has to be a better use for this product.
>
> I would simply love to have some recommendations for this cheese. It
> is in small balls (about the size of a small golf ball) in liquid.
>
> Thanx out there.
>
>
> Daisy.

Slice and add to sliced tomatoes and drizzle with olive oil and maybe
a few basil leaves. Scoff at leisure.

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

Daisy wrote:

> I have now located the latest rave thing here - fresh Mozarella cheese
> - called Boccarini (sp?).

Bocconcini

--
Reg email: RegForte (at) (that free MS email service) (dot) com

fresh spinach leaves, fresh mozarella, red onion rings, olive ioil, balsamic
vinegar, walnuts(just a few)....it doesn;t get better than that.....

also can be used on home-made pizza, but watch the juice, make sure that the
tomatoe sauce is very thick and pasty cause the mozarella has a high liquuid
content..

hth, LG

Here's what I do with fresh Mozarella. I use the bigger kind, about half the
size of a fist, that comes sealed in a plastic bag with liquid, found in your
deli counter. If you have the little balls of Moz. you could cut in half, and
do this:

Take slices of baguette. Then, in this order:
* slice of tomato
* slice of mozarella
* fresh basil leaves.
*Parmesan shavings
Toast until cheese melts. Then die and go to heaven.

Nancree

In article >, "Loki"
> wrote:
> Slice and add to sliced tomatoes and drizzle with olive oil and maybe
> a few basil leaves. Scoff at leisure.

Loki, well-spent leisure ought not be scoffed at.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

On 11 Feb 2004 10:40:14 GMT, (Nancree) wrote:

>Take slices of baguette. Then, in this order:
>* slice of tomato
>* slice of mozarella
>* fresh basil leaves.
> *Parmesan shavings
>Toast until cheese melts. Then die and go to heaven.

the above, served in a dish (no bread and NO parmesan, bleah!), it's
called "Caprese" (mozzarella à la Capri)...

best,

Jiminy

"Daisy" > wrote in message
...
> I have now located the latest rave thing here - fresh Mozarella cheese
> - called Boccarini (sp?). I am finding it just a tad bland sliced
> on salads, but there has to be a better use for this product.
>
> I would simply love to have some recommendations for this cheese. It
> is in small balls (about the size of a small golf ball) in liquid.
>
> Thanx out there.
>
>
> Daisy.
>
> Don't assume malice for what stupidity can explain.

I like to roll the small mozzarellas in chopped fresh herbs or red and
black pepper, etc ... or you can use any spices that you like. I also use
them for a marinated mozzarella salad from Jamie Oliver where you smear a
bit of creme fraiche on the mozz, then sprinkle with lemon zest, squeeze
half a lemon over then, sprinkle with salt and fresh pepper, toss some
finely sliced red chiles over it, and then drizzle with very good olive oil.

Mia

>the above, served in a dish (no bread and NO parmesan, bleah!), it's

----------------
A good Parmesan--like Parmigiano Reggiano, shaved with a vetegable peeler is
wonderful on this. Also on salads.
----------------

>From: Jiminy
>Date: 2/11/2004 8:30 AM Pacific Standard Time
>Message-id: >
>
>On 11 Feb 2004 10:40:14 GMT, (Nancree) wrote:
>
>>Take slices of baguette. Then, in this order:
>>* slice of tomato
>>* slice of mozarella
>>* fresh basil leaves.
>> *Parmesan shavings
>>Toast until cheese melts. Then die and go to heaven.
>
>the above, served in a dish (no bread and NO parmesan, bleah!), it's
>called "Caprese" (mozzarella à la Capri)...
>
>best,
>
>Jiminy
>
>
>
>
>
>

"Daisy" > wrote in message
...
> I have now located the latest rave thing here - fresh Mozarella cheese
> - called Boccarini (sp?). I am finding it just a tad bland sliced
> on salads, but there has to be a better use for this product.
>
> I would simply love to have some recommendations for this cheese. It
> is in small balls (about the size of a small golf ball) in liquid.
>
> Thanx out there.
>
>
> Daisy.
>
> Don't assume malice for what stupidity can explain.

Sometimes marinated in oil and garlic.

Best served plain with a toothpick.

"Nancree" > wrote in message
...
: >the above, served in a dish (no bread and NO parmesan,
bleah!), it's
:
: ----------------
: A good Parmesan--like Parmigiano Reggiano, shaved with a
vetegable peeler is
: wonderful on this. Also on salads.
: ----------------
=========

Yeah, I'm with you.

While in the Detroit area 2 weeks ago, we picked up some very,
very yummy Parmigiano Reggiano. Rick (DH) had grated some of it
into something and the next thing we know he forgoes the grater
and starts handing out little chunks of the stuff.... oh my stars
is that some incredible stuff!

Cyndi

Daisy wrote:

> I have now located the latest rave thing here - fresh Mozarella cheese
> - called Boccarini (sp?). I am finding it just a tad bland sliced
> on salads, but there has to be a better use for this product.
>
> I would simply love to have some recommendations for this cheese. It
> is in small balls (about the size of a small golf ball) in liquid.
>
> Thanx out there.
>

It's nice with tomatoes, basil and balsamic vinegar.

Rick & Cyndi wrote:

> "Nancree" > wrote in message
> ...
> : >the above, served in a dish (no bread and NO parmesan,
> bleah!), it's

> : A good Parmesan--like Parmigiano Reggiano, shaved with a
> vetegable peeler is
> : wonderful on this. Also on salads.
> : ----------------
> Yeah, I'm with you.
> While in the Detroit area 2 weeks ago, we picked up some very,
> very yummy Parmigiano Reggiano. Rick (DH) had grated some of it
> into something and the next thing we know he forgoes the grater
> and starts handing out little chunks of the stuff.... oh my stars
> is that some incredible stuff!

This is a great thread. My newest favorite cheese is actually aged -
manchego from Spain. Might be nice for people who want a subtler taste.
It's a hard cheese but milder than parmesan and not quite so salty. I
prefer the deli techs to cut it off the wheel (& trim the rind - for $8
a pound I want to use *all* of it!). I tried some manchego from another
store all hermetically wrapped in plastic and it was kinda damp and
sticky.
I'll be out planting the dill this month and lots of basil next month.
Edrena

"The Joneses" > wrote in message
...
: Rick & Cyndi wrote:
:
: > "Nancree" > wrote in message
: > ...
: > : >the above, served in a dish (no bread and NO parmesan,
: > bleah!), it's
:
: > : A good Parmesan--like Parmigiano Reggiano, shaved with a
: > vetegable peeler is
: > : wonderful on this. Also on salads.
: > : ----------------
: > Yeah, I'm with you.
: > While in the Detroit area 2 weeks ago, we picked up some
very,
: > very yummy Parmigiano Reggiano. Rick (DH) had grated some of
it
: > into something and the next thing we know he forgoes the
grater
: > and starts handing out little chunks of the stuff.... oh my
stars
: > is that some incredible stuff!
:
: This is a great thread. My newest favorite cheese is actually
aged -
: manchego from Spain. Might be nice for people who want a
subtler taste.
: It's a hard cheese but milder than parmesan and not quite so
salty. I
: prefer the deli techs to cut it off the wheel (& trim the
rind - for $8
: a pound I want to use *all* of it!). I tried some manchego
from another
: store all hermetically wrapped in plastic and it was kinda damp
and
: sticky.
: I'll be out planting the dill this month and lots of basil next
month.
: Edrena
:
------------------------------

Hmmmmmm. I haven't tried manchego... Yet! That sounds
delicious! While I LOVE the flavor of Parmesan, there are times
that I'd prefer a little less saltiness. I will definitely be
seeking that out, soon!

Are you starting your dill and basil indoors or are you in a warm
enough climate to plant directly outdoors? I reckon if we'd
finally comply to my relatives wishes... we'd already be in
Florida and be planting too. I would love to be down there the
end of next month; just in time for the citrus trees to be in
bloom. Man, do I love orange blossoms!!!

--
Cyndi
<Remove a "b" to reply>

Rick & Cyndi wrote:

> "The Joneses" > wrote in message
> ...
> : Rick & Cyndi wrote:
> : > "Nancree" > wrote in message
> : > ...
> : > : >the above, served in a dish (no bread and NO parmesan,
> : > bleah!), it's
> :
> : > : A good Parmesan--like Parmigiano Reggiano, shaved with a
> : > vetegable peeler is
> : > : wonderful on this. Also on salads.
> : > : ----------------
> : > Yeah, I'm with you.
> : > While in the Detroit area 2 weeks ago, we picked up some
> very, very yummy Parmigiano Reggiano. Rick (DH) had grated some of
> it into something and the next thing we know he forgoes the
> grater and starts handing out little chunks of the stuff.... oh my
> stars is that some incredible stuff!
> :
> : This is a great thread. My ... favorite ... manchego from Spain.
> : I'll be out planting the dill this month and lots of basil next
> month.
> : Edrena
>
> Hmmmmmm. I haven't tried manchego... Yet! That sounds
> delicious! While I LOVE the flavor of Parmesan, there are times
> that I'd prefer a little less saltiness. I will definitely be
> seeking that out, soon!
>
> Are you starting your dill and basil indoors or are you in a warm
> enough climate to plant directly outdoors? I reckon if we'd
> finally comply to my relatives wishes... we'd already be in
> Florida and be planting too. I would love to be down there the
> end of next month; just in time for the citrus trees to be in
> bloom. Man, do I love orange blossoms!!!

I can plant directly outdoors. We're in the high mountain desert, so
we still get cold nites. I actually broke down & bought a leetle
orange bush and the blossoms just thrill me.
I need to get out more...(g)
Edrena

Daisy > wrote:
> I have now located the latest rave thing here - fresh Mozarella cheese
> - called Boccarini (sp?). I am finding it just a tad bland sliced
> on salads, but there has to be a better use for this product.

> I would simply love to have some recommendations for this cheese. It
> is in small balls (about the size of a small golf ball) in liquid.

> Thanx out there.

Take a thin slice of toasted Italian or French bread, top it with
a thin slice of a Roma (or plum) tomato, a thin slice of the cheeze
and a fresh basil leaf. Delicious.

OK - and now thanx everyone for the input.

I presented the boccancini tonight in the recommended fashion - and
NONE of my guests liked it. The general opinion was "too bland",
"lacked any flavour" and even "boring". Someone described it as
tasting just like tofu! I was mortified!

I sliced it very thinly and marinated it for about half an hour in
balsamic vinegar and (very good) extra virgin olive oil, seasoned with
salt and freshly ground black pepper. I then put a thin slice of roma
tomato on a crostini, then the cheese, and topped with a shredded
basil leaf.

I have to say at this point that I am in New Zealand and it is late
summer here; I have basil growing and the tomato season is in full
swing. We also have sun-ripened vine-tomatoes here (at a price) and
this was what I used.

This product may well be good on a pizza - although I am advised it
can spread wildly due to its liquid consistency.

I can only say I tried; no one liked it and I won't be buying it
again.

PS - since I am a gorgonzolla and Danish blue cheese fan, perhaps
boccancini would be too mild for me - whadya think? (I didn't ask my
guests what sort of cheese they usually like, but I know that one or
two reglarly clean up the stronger blue cheeses on the cheeseboard
when we get to the port and liqueurs stage after dinner. Perhaps that
tells us something!) ....








Daisy.

Don't assume malice for what stupidity can explain.

Just my opinion, but fresh mozzarella, while not sharply flavored...should
not be bland...if it is made with milk or cream and kept in milk,and made
correctly, it will be smooth.it will taste more like a heavenly ricotta than
anything else...compared to the sharper cheeses ricotta is pretty bland but
it's taste is wonderful for those who like it and in some dishes it can;t be
beat.....\
LG

Daisy wrote:
>
> OK - and now thanx everyone for the input.
>
> I presented the boccancini tonight in the recommended fashion - and
> NONE of my guests liked it. The general opinion was "too bland",
> "lacked any flavour" and even "boring". Someone described it as
> tasting just like tofu! I was mortified!

How very rude! Their loss if they didn't care for it, but why
mortify the person who brought it. Geez.

nancy

In rec.food.cooking, Daisy > wrote:
> OK - and now thanx everyone for the input.

> I presented the boccancini tonight in the recommended fashion - and
> NONE of my guests liked it. The general opinion was "too bland",
> "lacked any flavour" and even "boring". Someone described it as
> tasting just like tofu! I was mortified!

> I sliced it very thinly and marinated it for about half an hour in
> balsamic vinegar and (very good) extra virgin olive oil, seasoned with
> salt and freshly ground black pepper. I then put a thin slice of roma
> tomato on a crostini, then the cheese, and topped with a shredded
> basil leaf.

Sounds like pearls before swine...

--
....I'm an air-conditioned gypsy...

- The Who

On Fri, 13 Feb 2004 18:32:14 +0000 (UTC),
wrote:

> In rec.food.cooking, Daisy > wrote:
> > OK - and now thanx everyone for the input.
>
> > I presented the boccancini tonight in the recommended fashion - and
> > NONE of my guests liked it. The general opinion was "too bland",
> > "lacked any flavour" and even "boring". Someone described it as
> > tasting just like tofu! I was mortified!
>
<snip>
>
> Sounds like pearls before swine...

I agree.


Practice safe eating - always use condiments

On Fri, 13 Feb 2004 10:30:40 -0500, Nancy Young
> wrote:

> Daisy wrote:
> >
> > OK - and now thanx everyone for the input.
> >
> > I presented the boccancini tonight in the recommended fashion - and
> > NONE of my guests liked it. The general opinion was "too bland",
> > "lacked any flavour" and even "boring". Someone described it as
> > tasting just like tofu! I was mortified!
>
> How very rude!
>
It certainly was.


Practice safe eating - always use condiments

On Fri, 13 Feb 2004 10:15:40 GMT, "Lawrence Gilburtson"
> wrote:

>Just my opinion, but fresh mozzarella, while not sharply flavored...should
>not be bland...if it is made with milk or cream and kept in milk,and made
>correctly, it will be smooth.it will taste more like a heavenly ricotta than
>anything else...compared to the sharper cheeses ricotta is pretty bland but
>it's taste is wonderful for those who like it and in some dishes it can;t be
>beat.....\
>LG
>

I am in New Zealand, and there appears to be only one company here
making this "buffalo" type of fresh mozarella. The company (Kapiti
Cheeses) sells widely overseas and has a splendid reputation. New
Zealand cheesemakers are (reputedly) some of the best in the world -
certainly there are many cheeses available and of very high quality.
You could not fault the local parmesan!

I like ricotta cheese also. The ricotta here is very nice, but I
wouldn't call it a "flavourful" cheese. Perhaps flavour is just
something that is personal - and flavours do vary country to country.

I use ricotta with other cheeses in a sauce when making crespelli
(sp?). It works well. Likewise brie and camambert cheeses here are
reviewed well by overseas cheese experts. The local havarti and soft
cream cheeses do well also. Not so good at the smoked however!

It just may be that the fresh mozarella is not to my taste. I really
do like sharp strong cheeses like gorgonzola, Stilton and aged tasty
cheddar. Some blue vein cheeses here are stronger than others. I
don't buy the creamy blue for instance - its not strong enough for me.

Cheers

Daisy.

Don't assume malice for what stupidity can explain.

In article <gt1Xb.24064$jk2.65538@attbi_s53>, "Lawrence Gilburtson"
> wrote:

> Just my opinion, but fresh mozzarella, while not sharply
> flavored...should not be bland...if it is made with milk or cream and
> kept in milk,and made correctly, it will be smooth.it will taste more
> like a heavenly ricotta than anything else...compared to the sharper
> cheeses ricotta is pretty bland but it's taste is wonderful for those
> who like it and in some dishes it can;t be beat.....\ LG

I just stopped at an Italian deli nearby and picked up a ball of fresh
mozzarella, a loaf of their bread, and about 1/2 cup of their pizza
sauce. Sliced some bread, schmeared some sauce, and topped with a slice
of the mozz and broiled them for a minute until the cheese softened
more. (It didn't spread) The mozz had the littlest bit of tang to it
-- very nice.
--
-Barb, <www.jamlady.eboard.com> updated 2-10-04.