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October 28, 2007

There are a number of different varieties of mozzarella available now ranging from imported fresh Buffalo mozzarella to domestic cow’s milk varieties. Fresh mozzarella that comes in liquid should be used as soon as possible, but it will last for up to three weeks in the refrigerator. Store in the water it comes in, changing the water every other day.

Different sizes of mozzarella are given different names.

Ciliegine: The smallest variety available these tiny bites are the size of a cherry and 1/3 of an ounce each.

Bocconcini: These are about 1 inch in diameter and 2 ounces each. Bocconcini are commonly available in the supermarket and often come marinated in olive oil and spices or in plain water.

Ovalini: These larger rounds are 4 ounces each and sold in water.

There are studier, drier varieties available that are labled “fresh” but are not packed in water. These are usually sold in 6 to 8 ounce portions and are more elastic and firmer than the fresh variety, which makes them a good melting cheese. There is a whole-milk, high-moisture variety and a Part-skim, low-moisture variety. The whole-milk variety has better flavor and a texture more similar to fresh mozzarella, but the part-skim variety is better suited for shredding and even melting.

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The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful.
A beautiful book, winner of the James Beard Award for Entertaining, that will help the novice and the experienced alike.
The best of traditional Southern cooking, as well as innovative, new cuisine.
This book will be a keepsake for anyone with Southern roots, and a practical book for those who like to cook! A winner of the 1994 James Beard Award.
Master index to all of Nathalie's cookbooks

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