Bocconcini are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples.
Bocconcini of whole cow's milk where the higher liquid content lends them the soft consistency of fior di latte.
This cheese is described by its Italian name which means small mouthfuls. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching. Each cheese is about the size and shape of a hardboiled egg. Toss over tomatoes and basil in a summery caprese. Or, you could try MumÕs trick: sheÕd hide them in the bottom of our bowls of rag�, for melty mouthfuls of gooey goodness.