July's cheese of the month is:

FRESH MOZZARELLA (WATER PACKED)

This high-moisture version of Mozzarella, typically made from whole milk, has a fresh milk flavor and is typically sold packed in water. Often used in salads or marinated for an appetizer. Small balls are called Bocconcini. (This is not the type commonly used for pizzas.)

  

FRESH MOZZARELLA WITH ROASTED RED BELL PEPPERS
Servings: 6

Fresh Mozzarella has a mild, sweet fresh milk taste, with a nice chewy texture. To fully appreciate its delicate flavor, serve as is in salads or on sandwiches. This Mozzarella also pairs well with sun-dried tomatoes, basil, artichoke hearts and red bell peppers, as in the following recipe.

Ingredients:
12 oz. California Fresh Mozzarella cheese
(Bocconcini, cut in half)
12 oz. roasted red bell peppers, cut in strips
3 oz. prosciutto, julienned
Deep fried sage leaves as needed
1/4 tablespoon olive oil
Coarse salt to taste
Coarsely ground black pepper to taste
12 lemon wedges

Instructions:
Drain cheese, cut balls in half. Reserve.

For each serving, crisscross 8 strips roasted pepper; top with 2oz cheese. Sprinkle with 1/2oz prosciutto and several sage leaves. Drizzle with 1/2 tbsp olive oil. Lightly sprinkle with coarse salt; sprinkle with a generous amount of black pepper. Garnish with lemon wedges.



To find out who makes the Cheese of the Month, please visit the California Cheesemakers section of the website.