Cheese Heroes - Kapiti Mozzarella
Creamy, silky mozzarella adds a light richness to any summer dish.
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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.