Zandam Cheese

What would a cheese deli be without the Traditional Italian Cheeses?

Let’s be honest, the Italian people know how to live life to the fullest, and that is why they make the best cheese & Salami. Fresh Mozzarella Balls with Cherry Tomatoes, Parma Ham and Olive Oil... that just sounds delicious!

BOCCONCINI

Traditional buffalo style Mozzarella, made from the highest quality cow’s milk. Bocconcini is a semi-soft, fresh, unripened cheese with a mild, milky flavour. It has a white colour, a smooth surface, and a chicken breast texture when torn apart. Mainly used as starters or in salads.
	Shelf life: Day of Production + 14days TEST CRITERIA SPECIFICATION pH 5.0 - 5.4 Fat % 18 - 22 Dry Matter % 35 - 39 Moisture % 61 - 65 Salt % 0,2 - 0,5 Coliforms <50 CFU/g E. coli absent

Ingredients

• 20 grape or cherry tomatoes, halved
• 20 fresh basil leaves
• 20 small balls fresh mozzarella cheese (often labeled bocconcini)
• salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 20 toothpicks

Directions

1. Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

FIOR DI LATTE

Traditional buffalo style Mozzarella, made from the highest quality cow’s milk. Mozzarella Fior Di Latte is a semi-soft, fresh, unripened cheese with a mild, milky flavour. It has a white colour, a smooth surface, and a chicken breast texture when torn apart. Ideal for salads and Italian dishes.
	Shelf life: Day of Production + 14days TEST CRITERIA SPECIFICATION pH 5.0 - 5.4 Fat % 18 - 22 Dry Matter % 35 - 39 Moisture% 61 - 65 Salt % 0,2 - 0,5 Coliform Bacteria <50 CFU / g E. coli absent

MASCARPONE

Mascarpone is a soft cream cheese. Mainly used to make tiramisu, but also ideal for cheese cakes, desserts, soups or as a substitute for cream.
	Shelf life: Day of Production + 14 days TEST CRITERIA SPECIFICATION pH 5.9 - 6.2 Fat % 49 - 52 Dry Matter 49 - 52 Moisture % 33 - 36 E. coli absent Coliforms <50 CFU/g

PECORINO

Hard, matured Italian cheese with a sharp, picant flavour. Pecorino can be used to replace Parmesan. Ideal for pasta or as a stronger eating cheese. Four month and 12 month matured wheels are available. Pecorino can be sold whole or finely grated like Parmesan.
	Shelf life: 4 weeks TEST CRITERIA SPECIFICATION pH 4,9 - 5,2 Fat % 26 - 30 Dry Matter % 64 - 68 Moisture% 26 - 36 Coliform Bacteria <1000/g E. coli absent

Grated Pecorino makes the difference to your Spaghetti Bolognaise... try it, you will be amazed!

PEPATO

±4 Month matured pecorino type cheese with pepper corns added for extra bite. Ideal for cheese platters.
	Shelf life: Packaging date + 4 weeks TEST CRITERIA SPECIFICATION pH 4,9 - 5,2 Fat % 26 - 30 Dry Matter % 64 - 68 Moisture% 32 - 36 Coliform Bacteria <1000/g E. coli absent

MOZZARELLA

A semi-hard, unripened cheese with a mild flavour. It has a creamy, white colour and a firm plastic texture. Ideal for pizza or pasta dishes. Sold as 8 x +/- 2.5 kg loaves in cardboard box.
	Shelf life: 2 weeks TEST CRITERIA SPECIFICATION pH 5,0 - 5,4 Fat % 20 - 23 Dry Matter % 51 - 53 Moisture% 47 - 49 Coliform Bacteria <50/g E. coli absent

Try this Recipe!

 

LAMB CUTLETS WITH PANCETTA AND MOZZARELLA

	serves 4 - 6
12 (780g) lamb cutlets Plain flour 2 eggs, beaten lightly 1 cup (70g) stale breadcrumbs 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh parsley 2 tablespoons olive oil 150g mozzarella cheese 12 slices (180g) pancetta 1 tablespoon shredded fresh basil leaves
Trim excess fat from cutlets. Using a meat mallet, pound each cutlet to flatten slightly. Coat cutlets in flour, shake off excess. Dip cutlets in egg, then coat in combined crumbs, parmesan and shopped herbs. Place on tray in single layer; cover, refrigerate 10 minutes. Heat oil in large frying pan; cook cutlets, in batches, until browned both sides, drain on absorbent paper. Cut mozzarella into twelve 5mm-thick slices. Place cutlets, pancetta and mozzarella, overlapping, in ovenproof dish. Bake, uncovered, in moderate oven about 20 minutes or until cutlets are cooked as desired. Sprinkle with basil.

PROVOLONE

Semi-soft, sweet eating cheese. Ideal for salads or toasted sandwiches. ± 1.6kg loaves.
	Shelf life: 3 weeks TEST CRITERIA SPECIFICATION pH 4,8 - 5,2 Fat % 30 - 33 Dry Matter % 55 - 60 Moisture% 40 - 45 Coliform Bacteria <1000/g E. coli absent

RICOTTA

Fresh, soft cheese made from cow's milk whey. High in protein and low in fat. Mainly used as the filling for cannelloni and ravioli but also ideal for cheese cakes, puddings and on its own on toast.
	Shelf life: Day of Production + 14days TEST CRITERIA SPECIFICATION pH 5,8 - 6,4 Fat % 5 - 10 Dry Matter % 20 - 30 Moisture% 70 - 80 Coliform Bacteria <50/g E. coli absent

Something to do with Ricotta!

PASTA SHELLS WITH RICOTTA CHEESE STUFFING

Read more about it at www.cooks.com/rec/view/0,1935,145175-225196,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 (16 oz.) box lg. shells, cooked 1 lb. Ricotta cheese 1/4 c. diced Prosciutto, cooked Ground veal or spinach 1 egg, lightly beaten 2 c. hot tomato sauce Preheat oven to 350 degrees. Beat Ricotta, Prosciutto and egg together in a large bowl. Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan. Cover with aluminum foil and bake 15 to 20 minutes. Arrange shells on serving plates and pour hot sauce over.

SMOKED SCAMORZA

Mozzarella cheese that has a smoked flavour. Ideal cold in salads. Heating brings out the smoked flavour therefore suitable for many dishes. Try lasagne or pizza with a difference.
	Shelf life: 4 weeks TEST CRITERIA SPECIFICATION pH 5,0 - 5,4 Fat % 20 - 23 Dry Matter % 53 - 55 Moisture% 45 - 47 Coliform Bacteria <50/g E. coli absent