Bocconcini are small mozzarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples. They are usually made from a combination of water buffalo and cow's milk. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg
These “bite-sized” mozzarella balls are one to two ounces each and perfect for tossing into pesto pasta salad or skewering with cherry tomatoes and basil for a simple, traditional antipasti.