Haloumi & Mozzarella Style Cheeses Tips and Facts
Part of the ‘stretched curd’ (pasta filata) family of cheeses, Mozzarella-styles are kneaded, spun and shaped in warm water during making. This produces the stringiness that stretches when melted.
Fresh, very moist styles, like Bocconcini, are soft and juicy and are perfect eaten fresh, whereas firmer Mozzarellas are ideal to slice or grate for melting.
Short Orders:
- Crumb South Cape Bocconcini in ground almonds, quickly deep fry and serve with pesto dip.
- Pan fry South Cape Haloumi and top with a salsa of finely chopped capsicum, tomatoes, red onion and parsley.
- Cover slices of South Cape Haloumi in breadcrumbs and sesame seeds, then fry and thread onto skewers, serving alongside a hot chilli jam.
- Sandwich slices of ciabatta bread with South Cape Bocconcini, sliced mushrooms, pesto and roasted capsicum and toast until golden.
- Top a freshly baked pizza base with sliced prosciutto, South Cape Bocconcini, olives and fresh rocket.
Wine Matching
Mozzarella-style cheese is usually matched with wine as part of a starter or main, rather than on its own. In general, choose fresh light wine styles to complement the subtle and mild nature of the cheese.
- Sparkling wines such as sparkling whites, Champagne
- Aromatic whites such as Riesling, Sauvignon blanc
- When Mozzarella-styles are included in robust dishes, such as pizza and pasta, other wine matches come into play as well.
- Medium bodied reds such as Pinot Noir, Grenache, Shiraz
Selection and Storage
- Fresh styles, like South Cape Bocconcini should be pearly white and moist, and be stored in liquid. Use them as fresh as possible, tossed into salads or as part of antipasto platters.
- South Cape Haloumi should be creamy white in colour, and can be purchased in brine or in sealed vacuum packs.
- For South Cape Bocconcini and Haloumi, place in a sealed container or plastic-covered bowl, in any accompanying liquid (if applicable) and store in the fridge.
- It’s best to avoid plastic bowls which can absorb fats and odours, use glass or china, but not metal.
- Store in the fridge in a separate compartment or a large, sealed plastic container.
- Freezing is not recommended.
