On the continent, milky balls of mozzarella are as commonly found as Tasty cheese is in New Zealand. The fresh, creamy orbs are sold daily at bustling food markets in Italy, and are the mainstay of any respectable pizza recipe.
Stretch curd cheeses are becoming increasingly popular in New Zealand, and Kapiti's Mozzarella and Boccocini (Italian for 'little mouthfuls') are two varieties that absolutely melt in the mouth.
Absorbing the flavours they're paired with, these mild, milky and ever so slightly sweet cheeses become infused with seasoning, making them a versatile addition to any pasta, salad or baked vegetable dish.
Resident Kapiti Cheese Society wine pairing expert, Chris Upton of O’Connell Street Bistro, suggests a Te Mata Estate Vineyards Sav Blanc 2013 match for his aracini balls made with bocconcini.