Ever wondered what is the difference between mozzarella and bocconcini? Mozzarella is a popular cheese on pizza and in pasta dishes. In this article, we look at the similarities as well as the differences between mozzarella and bocconcini.
What is the Difference Between Mozzarella and Bocconcini?
The main difference between mozzarella and bocconcini is the size. Mozzarella is normally in a ball the size of an orange. In contrast, bocconcini are much smaller, about the size of a small egg. However, there are more similarities between the two than differences. For example, both kinds of cheese originate from Naples in Italy.
Bocconcini translates to mean ‘little mouthfuls’ in English. They are bite-sized delights and the perfect additions to salads. Although bocconcini melts well, it is best to keep their shape and not be cut or shredded.
Mozzarella is much larger, as well as better for shredding and cutting into smaller portions. Mozzarella will become stringy and stretchy once it melts, due to the proteins and acidity levels in the cheese. Moisture content in reduced in mass produced mozzarella by cooking the curds for longer. Mass-produced mozzarella is also often made with cows milk. The packaging does not contain any liquid, and thus meaning this cheese is better for shredding, or tearing into smaller pieces.
Traditional mozzarella and bocconcini originated from Naples in Italy, this is because it was the perfect location for water buffalos. Grazing buffalos produced rich, high fat and protein milk, enhanced by the perfect Mediterranean location.
Both original mozzarella and bocconcini are fresh cheese and have very similar flavour profiles, being very creamy, mild in flavour, with the perfect balance between salty and sweet. ‘Mozzarella di Bufala’ is the traditional name for mozzarella. However, a combination of water buffalo and cows milk or pure cows milk often makes todays variations of mozzarella.