These are cherry-sized balls of fresh mozzarella. Try them in pasta salad, panzanella, or stir through any pasta dish to make it extra special.
Store in the refrigerator.
We got a pizza oven this summer and have been experimenting with how best to top them. Larger mozzarella balls take too long to melt so we get burned crust with cold cheese. These were easy to use (we did slice even these small chunks of cheese because of our previous non-melted mozz problems) but not full of filler like shredded cheese would be. My family still prefers shredded mozz because it is easiest to apply, but I like the ingredients in this cheese better. We enjoy the taste of any of them, but this is superior in texture to shreds.
