Bocconcini are small mozarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples and were once made only from the milk of water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors.
It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg