hi


I am going to try having fondue for first time tomorrow. I saw a recipe
that says I need bocconcini mozzarella pieces,. Just wondering how is it
different then reg mozzarella you get?


thx

veris and amee young wrote:

> hi
>
>
> I am going to try having fondue for first time tomorrow. I saw a recipe
> that says I need bocconcini mozzarella pieces,. Just wondering how is it
> different then reg mozzarella you get?
>
>
> thx
>
>

http://www.cooking.com/advice/adglos...zarella+cheese


"Small, bite-sized balls of fresh cheese are known as bocconcini."

--Charlene

--
As long as I count the votes, what are you going to do about it? --
William "Boss" Tweed, Election Day, 1871


email perronnelle at earthlink . net

veris and amee young wrote:

> hi
>
>
> I am going to try having fondue for first time tomorrow. I saw a recipe
> that says I need bocconcini mozzarella pieces,. Just wondering how is it
> different then reg mozzarella you get?
>
>
> thx
>
>

http://www.cooking.com/advice/adglos...zarella+cheese


"Small, bite-sized balls of fresh cheese are known as bocconcini."

--Charlene

--
As long as I count the votes, what are you going to do about it? --
William "Boss" Tweed, Election Day, 1871


email perronnelle at earthlink . net

veris and amee young wrote:

> I am going to try having fondue for first time tomorrow. I saw a recipe
> that says I need bocconcini mozzarella pieces,. Just wondering how is it
> different then reg mozzarella you get?
>

Bocconcini is just little balls of fresh Mozzarella and it puzzles me that a
fondue recipe would call for such a flavourless cheese. I would have thought
of emmanthal <sp?> or Gruyere.

veris and amee young wrote:

> I am going to try having fondue for first time tomorrow. I saw a recipe
> that says I need bocconcini mozzarella pieces,. Just wondering how is it
> different then reg mozzarella you get?
>

Bocconcini is just little balls of fresh Mozzarella and it puzzles me that a
fondue recipe would call for such a flavourless cheese. I would have thought
of emmanthal <sp?> or Gruyere.

"veris and amee young" > ha scritto nel messaggio
...
> hi
>
>
> I am going to try having fondue for first time tomorrow. I saw a recipe
> that says I need bocconcini mozzarella pieces,. Just wondering how is it
> different then reg mozzarella you get?
>
>
> thx
>
> bocconicini are bite-sized pieces of mozzarella, usually round and about
an inch in diameter. You can use them, or simply cube a regular mozzarella

Kyle