Comfort Food and Mozzarellissima

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Winter is cold and even without snow on the ground I just want to curl up inside and warm my belly. Comfort foods have a way of filling this need and I’m not talking about chips or chocolate ice cream. Not this time anyway.

I’m talking cheese. We love cheese as a family. Whether it’s eating it as a snack with sausage and fruit or mixing it into our cooking, cheese makes me happy. It makes my whole family happy. But being cheese lovers we can be a little picky about what we use.

Recently I was giving the chance to try Saputo Mozzarellissima. I know what you’re thinking, it’s just motzerrella. I was thinking the same thing, especially when I found it with traditional cheese (versus specialty cheese). I decided to making cheesy buns.

Saputo Mozzarellissima Cheese Bun and Wine

We all love the cinnamon buns we baked in our BBQ, soft on the inside with a crisp slightly smokey outside. I thought of replacing the cinnamon spread with spicy garlic butter and cheese, Mozzarellissima cheese, and I’m glad I did.

Saputo Mozzarellissima Cheese Bun Close Up

We enjoyed them as a family treat watching a movie and they were gone in a flash. The cheese was stretchy and chewy and even the buns enjoyed being wrapped in it.

 

 

I think these rolls like the addition of Mozzarellissima cheese.

A photo posted by @everythingmom on

From buns to dinner, I grated the cheese in a baked pasta, a cold month staple, and it paired nicely with the chili sauce, black beans and pork. Cooking aside, we also enjoy a slice of mozzerellissima during our holiday parties too.

We love cheese and although the cost of the Mozzerellissima may be slightly higher than your standard motzerral cheese, the taste was far better. When planning another dish where the cheese is key I would consider Mozzarellissima again. Imagine how great this would be on pizza?

Saputo Mozzarellissima Baked Pasta

I love the winter months for comfort food. What’s your favourite dish?

Mozzarellissima is just one of the cheese from Saputo. I might have to keep a lookout for the other varieties too. Thanks to the folks at Saputo for the sampling.

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