According to one artisan cheesemaker who specializes in making mozzarella, the key to creating cheese is love. “This is true for everything you do, not just for cheesemaking,” says Giorgio Linguanti, founder of Melbourne artisan cheese company, That’s Amore Cheese. “If you do everything with love, the results will be obvious — they have to be good! This is why my company’s name, That’s Amore, means That’s Love.”
As well as being a nutrient-rich and delicious source of nourishment for the body, mozzarella pays homage to traditional, sustainable and artisanal methods of cooking.
Mozzarella versus bocconcini
“Mozzarella and bocconcini are the same mozzarella product but shaped differently,” reveals Linguanti. “Mozzarella is the size of a small orange, while bocconcini is slightly smaller.” It’s about the size of a small egg and likened to “bite-sized fresh mozzarella”. “We produce cow’s milk mozzarella and bocconcini and also buffalo’s milk mozzarella and bocconcini,” Linguanti adds.
Esta historia es de la edición Issue #37, 2021 de Eat Well.
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Esta historia es de la edición Issue #37, 2021 de Eat Well.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
