Fresh Mozzarella Ciliegine

Fresh mozzarella ciliegine are dreamy little bites of delicate, milky flavor. With a soft and springy texture and a mild and fresh taste, these cherry-sized balls of fresh mozzarella are ready to eat just a few hours after milking. Enjoy fresh mozzarella ciliegine on pizzas, salads, and flatbreads. Or toss them with tomatoes, fresh basil, pepper, and olive oil for a delicious caprese salad. And, of course, these bite-sized balls of cheesy delight are delicious on their own as a grab-and-go snack.

An Italian original made in Wisconsin

When it comes to fresh mozzarella, it's best when made somewhere close to home, so shipping it across the ocean from Italy wouldn't make much sense. Fortunately, several Wisconsin cheesemakers have taken up the challenge of keeping America supplied with fresh bites of mozzarella ciliegine every day. BelGioioso's fresh mozzarella ciliegine is crafted with care from the highest quality Wisconsin milk. The Crave Brothers Farmstead Cheese makes a plain fresh mozzarella ciliegine and one that's marinated in olive oil with a special blend of herbs and spices. Together, these Wisconsin cheesemakers are satisfying our craving for delicious morsels of fresh, creamy goodness.

Wisconsin: The State of Cheese

Wisconsin cheesemakers have been mastering traditional recipes like fresh mozzarella ciliegine for more than 180 years. Along the way, they've also invented quite a few new cheeses as they seek out more ways to enjoy one of life's greatest culinary pleasures. In addition to fresh mozzarella ciliegine, you'll find our shelves stocked with Wisconsin originals like Marieke® Golden, a gouda parmesan cheese from Marieke Gouda; Pavino from Roth Cheese, a washed-rind, Alpine-style variety; The Blue Jay cheese, a quintuple-cream blue from Deer Creek Cheese, who has also brought us The Wild Boar cheese, a monterey jack infused with black truffles.

All about fresh mozzarella ciliegine

One of several types of fresh mozzarella

Mozzarella and fresh mozzarella ciliegine originated in Italy where the cheese is typically made from the milk of water buffalo. Here in the U.S., fresh mozzarella is usually made with cow's milk. In addition to the cherry-sized balls of ciliegine, fresh mozzarella is available in several other sizes. A standard ball of mozzarella is about the size of a small orange. Bocconcini are the size of golf balls, ovoline are egg-sized balls, and perline are the size of pearls.

Mozzarella's history

Buffalo mozzarella got its start with the arrival of the water buffalo to Italy, which researchers believe was sometime around the seventh century. The techniques and recipes for making cheese with the resulting milk most likely arrived with migrants from the Eastern Mediterranean and Middle East in the 12^th century. Records show that monks of San Lorenzo offered buffalo mozzarella to pilgrims around that same time. Italian immigrants first brought recipes for mozzarella to the U.S., but it was U.S. soldiers returning home from World War II who, having discovered mozzarella in pizza and other dishes, helped to make mozzarella a household name. Today, mozzarella is America's favorite cheese, and Wisconsin makes more of it than any other state. Every year, Wisconsin's cheesemakers produce almost one billion pounds of mozzarella destined to be enjoyed by cheese lovers throughout the nation and beyond.

How mozzarella is made

To make mozzarella, cheesemakers infuse the milk with a starter culture made from the leftover whey from the previous day's cheesemaking. Rennet is added to separate the curd from whey, and the curd is cut or milled into one-inch cubes. Cheesemakers heat the curd to soften it and increase its acidity. Finally, in the step that distinguishes mozzarella from other cheeses, the curd is stretched and pulled after it has softened from heating, making mozzarella part of the pasta filata style of cheese. The curd may be salted during the stretching process or marinated in a salt brine afterward. The cheese is then formed into balls – like ciliegine - and stored in brine, water, or whey to keep it fresh until it's eaten.

What to eat and drink with fresh mozzarella ciliegine

Sipping beer and wine

A light white wine or rosé will pair well with fresh mozzarella – try a sauvignon blanc, dry prosecco, moscato d'asti, or pinot grigio. Red wines are not recommended, as the tannins in these varieties tend to overwhelm fresh mozzarella's delicate flavor. If you're drinking beer, try a light pilsner, lager, or kolsch that will let the flavor of the cheese shine through without overpowering it.

Cooking with fresh mozzarella

Fresh mozzarella ciliegine make a beautiful and delicious topping for salads, pastas, and sandwiches. It's also a natural on pizza and flatbreads. Mix it with tomatoes, olive oil, fresh basil, salt, and pepper for a caprese salad.

Serving appetizers

On a grazing table, pair fresh mozzarella ciliegine with heirloom tomatoes, roasted red peppers, grilled zucchini, prosciutto, cured meats, and slices of toasted baguette. Ripe juicy fruits, melon, and grapes provide a nice contrast to these creamy delights.