I only recently discovered that the Bambini Bocconcini I buy every week in Woolworths is South Australian! It is made by an Italian Cheese Manufacturer in Glynde, Adelaide.
Do people really care about where their products come from and whether they are local. I've heard that there is a trend towards buying locally made products - but I really wonder if this is true? anyone?
In Australia, people tend to be confused about the difference between Fresh Mozzarella, Bocconcini, and Buffalo Mozzarella, i think due to the translation from Italian and the way we name the cheese products outside of Italy.
Mozzarella, stretched curd and Pasta Filata are all general terms for Italian style fresh cheeses including Bambini Bambini, Cherry Cherry, Traditional Traditional, and Grande Bocconcini, as well as Trecce, Mozzarella, Pizza Mozzarella and Buffalo Mozzarella. In Italy consumers will simply call any of the above products "Mozzarella Fresca" (Fresh Mozzarella).
The main difference between Bocconcini and pizza Mozzarella is that pizza Mozzarella goes through an extra cooking step after the curd is cut to expel more moisture. This allows it to be shredded for ease of use especially in a commercial environment.
Essentially, Bocconcini are small pieces of fresh mozzarella that undergo no further ripening after being packed in slightly salty water.
The only difference between Buffalo Mozzarella and fresh Mozzarella is that Buffalo Mozzarella is made using buffalo milk while other fresh Mozzarellas are made using cows' milk.
There is more info on Bocconcini and how it is made at this site...http://www.lacasa.com.au/cheesemaking...
Have to disagree that Tiramisu isn't that great - have you ever eaten it when its cooked by a first generation Italian? You haven't lived! This is a traditional recipe for Tiramisu which is beautiful...
Do tend to agree with you that Mascarpone is more of a glob on top sort of product, but really you can use it as a replacement for any recipe with cream in it - and it gives a richer deeper flavour.