The Big Cheese

The New York Times, in an article titled "Mozzarella, an Unlikely Star, Opens in Midtown," notes that "After more than a year of construction and red tape, the latest installment of Obikà, which opened its first mozzarella bar in Rome four years ago, will open on Sept. 22 in the sculpture garden of 590 Madison Avenue, the former I.B.M. building, between 56th and 57th Streets."

In what amounts to a mini-lesson on mozzarella (a DOP-designated cheese), the writer enumerates these cheesy delicacies:

burrata: a ball of mozzarella with a soft center of cream and stracciatelle, or "little rags" of mozzarella left over from the mozzarella-making process
burricotti: ricotta-filled mozzarella
scamorza: smoked mozzarella dipped in wax to lock in the flavor
ovalini: three-and-a-half-ounce balls
bocconcini: mini mozzarella balls

The word mozzarella, in fact, is thought to derive from the verb mozzare—to cut or chop off (in this case, the working of the cheese). And a mozzarellone is a giant mozzarella. The term, which includes the augmentative ending -one, is a type of nomi alterati.