premium buffalo mozzarella cheese

[ brands ] exclusive premium buffalo mozzarella cheese Bacio Recipe Book Bacon Wrapped Bacio Sticks Recipe on page 6

[ brands ] exclusive Bacio Recipe Book The Bacio Story... 4 Bacio Potato Bites Recipe page 6 Appetizers... 6 Salads... 8 Sandwiches... 10 Wraps... 12 Pasta... 14 Pizza... 17 Bacio Product Information... 22 page 2 Bacio Premium Cheese Recipe Book

EXCEPTIONAL CHEESE exceptional story Bacio began with years of searching for the consummate pizza cheese. Passionate about premium cheese perfection, our master cheese maker discovered that a Kiss of Buffalo Milk added to a traditional mozzarella recipe enhanced both the taste and performance of our cheese from its rich and creamy flavor to its distinctive stretch and return to life at reheat. Today, Bacio is committed to becoming the premier pizza cheese of choice for leading independent pizzerias and restaurants. We offer incomparable products, superior customer service and marketing solutions that help our customers grow. Our Quality Promise Our unique recipe makes Bacio special, but our obsession with premium quality makes it exceptional. Our master cheese maker supervises the entire process from the moment the milk is received to final packaging. This attention to detail is what allows us to guarantee satisfaction on every Bacio order. Bacio brands exclusive page 5

appetizers Bacio Potato Bites Bacio Whole Milk Mozzarella Block 10 cubes 287632 Mashed Potatoes 6 oz 884746 Bread Crumbs 3 oz 860841 Egg Wash 3 oz 439667 Flour 3 oz 081983 1. Cut Bacio block into ½ inch cubes 2. Make 10 even sized mashed potato balls 3. Cut mashed potato balls in half 4. Place cheese cube in one half and cover with other half of potato ball 5. Repeat with each potato ball 6. Roll each ball in flour, place in egg wash then roll in bread crumbs 7. Place in fryer until golden brown 8. Plate and serve with dipping sauce Bacon Wrapped Bacio Sticks Bacio Whole Milk Mozzarella Block 3 pounds 287632 Bacon Slices, raw 8 slices 229841 1. Cut up 3 pounds of Bacio cheese on half sheet tray 2. Spray sheet pan with pan spray, line the bottom with Bacio cheese 3. Place in oven to melt and slightly caramelize the top of the cheese 4. Remove from oven and chill in cooler until under 40º 5. Cut cheese into strips, about 4 inches long 6. Wrap bacon slice from end to end of the cheese stick 7. Wrap a second bacon slice around, covering all sides so none of the cheese is showing 8. Use toothpick to hold in place 9. Place in fryer until bacon is done 10. Serve with dipping sauce of choice Bacon Wrapped Bacio Sticks page 6 Bacio Premium Cheese Recipe Book

salads Grilled Chicken and Bruschetta Salad Chicken Breast, grilled 1 portion 158774 Toast Points 9 each 333089 Caesar Dressing 2 oz 158911 Parmesan Cheese pinch 874103 Spring Lettuce Mix 1½ cups 314438 Romaine, chopped 1½ cups 322982 Balsamic Dressing 2 oz 158910 Ripe Olives 2 oz 243598 Bacio 50/50 Mozzarella Blend 3 oz 302584 Tomato Onion Relish 1½ cups see recipe below 1. Warm chicken breast 2. Place toasts on a lined half sheet pan; brush with Caesar dressing and sprinkle with Parmesan 3. Place toasts in salamander broiler 4. Toss spring mix and romaine with balsamic dressing 5. Place a small amount of the mixed greens on a large oval platter 6. Pinwheel the bruschetta pieces around the salad 7. Toss the remaining salad with olives, Bacio cheese and grilled chicken; place on salad base 8. Top with tomato onion relish, sprinkle with Parmesan cheese BLT Salad Salad Mix 4 oz 314438 Bacon, thick cut 2 oz 229841 Parmesan Peppercorn Dressing 2 oz 158939 Tomatoes, diced 1 oz 878065 French Loaf, sliced 4 each 333089 Bacio Whole Milk Shredded Mozzarella 3 oz 294204 Roma Parmesan Cheese Crisps to taste 468555 Homestyle Croutons to taste 321334 1. Cook bacon and save grease 2. Slice French loaf thin on a bias 3. Spread a thin layer of bacon grease on bread slices and bake until crispy 4. In a separate bowl, toss salad mix, bacon, and tomatoes with dressing 5. Once the bread is crispy and cooled, top with a small portion of the mixture 6. Garnish and plate Tomato Onion Relish Red Onions, sliced 2 quarts 477256 Balsamic Vinegar ½ cup 233067 Roma Tomatoes, half moon slices 4 quarts 878056 Balsamic Dressing 2 cups 158910 Fresh Basil, julienne ½ cup 855569 1. Slice red onions and toss in a large mixing bowl with balsamic vinegar 2. Line a large sheet pan, then place onions and vinegar on pan 3. Spread out onions evenly and bake in oven at 350 for ½ hour or until caramelized 4. Remove onions from oven and place in cooler to chill 5. Slice tomatoes in ¼ inch half moon slices 6. Remove basil leaves from stems; julienne and then measure 7. Place tomatoes, chilled onions, basil and balsamic marinade in a large mixing bowl 8. Toss until tomatoes and onions are evenly covered with dressing and basil page 8 Bacio Premium Cheese Recipe Book

Grilled Chicken Vintage Salad Chicken Breast, grilled 1 each 158774 Field Greens 3 oz 314438 Bacio Whole Milk Shredded Mozzarella 3 oz 294204 Candied Pecans 2 oz 289774 Red Onions 2 oz 477256 Pineapple Tidbits 4 oz 267823 Cracked Black Pepper 2 teaspoon 056550 Chianti Vinaigrette 4 oz 258782 All-Star Grilled Cheese 1. Place greens is a large mixing bowl 2. Add all addtional ingredients except chicken to bowl and mix thoroughly 3. Slice cooked chicken at a 45º angle and shingle over salad; serve sandwiches Spinach Artichoke Chicken Sandwich Chicken Breast 1 each 158774 Cajun Seasoning dash 264671 Ciabatta Square 1 each 333126 Butter ½ oz 875041 Bacio Whole Milk Mozzarella Block, sliced 2 slices 287632 Spinach Artichoke Dip 3 oz 378652 1. Place chicken breast on the char-broiler; season with cajun seasoning 2. Butter a ciabatta square and place on grill to toast 3. Top chicken with spinach artichoke dip and Bacio cheese 4. Cover with dome to melt cheese 5. Place bottom ciabatta square on plate 6. Add chicken, top with bun, and serve All Star Grilled Cheese Sourdough Bread 2 slices 329657 Bacio Whole Milk Mozzarella Block, sliced 2 slices 287632 American Cheese 1 slice 158889 Gruyere, shredded 2 oz 445387 Bacon 2 slices 229841 1. Butter bread 2. Place 1 oz of shredded Gruyere on each slice and place on grill 3. Place a slice of Mozzarella on each slice of bread 4. Add American to one side and bacon to the other side 5. Grill until bread is golden brown and cheese is melting 6. Fold together and cut on a bias page 10 Bacio Premium Cheese Recipe Book Bacio brands exclusive page 11

wraps Philly Style Cheese Steak Wrap Large Jalapeño Cheddar Tortilla 1 each 256443 Butter ½ oz 875041 Roast Beef 1 portion 158674 Onions, sliced thin and sautéed 2 oz 477287 Green Peppers, sliced thin and sautéed 2 oz 875407 Bacio 50/50 Mozzarella Blend 3 oz 302584 1. Place one large flour tortilla on grill to warm briefly 2. Julienne roast beef portion 3. Place beef on flat-top grill 4. Add sautéed onions and peppers 5. Toss and top with shredded cheese 6. Using two sandwich spatulas, lift cheese steak off from grill and place on tortilla 7. Roll burrito style, cut on a bias, and stack Pot Roast Quesadilla Pot Roast 4 oz 158685 Large Jalapeño Cheddar Tortilla 1 each 256443 Bacio Whole Milk Shredded Mozzarella 4 oz 294204 Roasted Corn & Jalapeño 3 oz 504916 Fresh Salsa 2 oz 424517 Sour Cream 2 oz 447733 Guacamole 2 oz 467032 Cilantro, chopped 1 oz 855549 1. Heat pot roast in au jus or oven 2. Butter the tortilla and place on grill 3. Spread cheese over entire tortilla 4. Spread roasted corn and jalapeño and heated pot roast over ½ of the tortilla 5. Fold tortilla over pot roast 6. Grill until golden brown; place on cutting board 7. Cut 3 times for 4 pieces 8. Shingle pieces next to cups of fresh salsa, sour cream and guacamole 9. Sprinkle with cilantro and serve Pot Roast Quesadilla page 12 Bacio Premium Cheese Recipe Book

baked pasta Lasagna Pasta Sheets, half pan size 8 each 231582 Ground Beef 1 pound 324853 Ground Sausage 1 pound 256381 Italian Seasoning ¼ cup 242866 Cumin 1 tablespoon 264680 Ricotta Cheese 2 pounds 474486 Bacio Whole Milk Shredded Mozzarella 5 cups 294204 Marinara Sauce ½ gallon 240392 1. Cook beef and sausage in a skillet with Italian seasoning and cumin; set aside 2. Spray half pan with cooking spray 3. Spread 4 oz of marinara sauce in bottom of pan 4. Mix beef and sausage with remaining marinara sauce 5. Place 2 sheets of pasta in bottom of pan 6. Spread 4 oz of sauce mixture over sheets 7. Next, spread 4 oz of the ricotta 8. Next, spread 1 cup of the Mozzarella cheese 9. Repeat steps 5-8 twice more 10. Top with pasta sheets, 6 oz of sauce mixture and 2 cups of cheese 11. Cover with film and foil, then bake at 350º for one hour in convection oven 12. Remove from oven and let stand for 20 minutes 13. Cut into 12 squares 14. Plate, sprinkle with shaved Parmesan and serve page 14 Bacio Premium Cheese Recipe Book Mexican Lasagna Lasagna Sheets, pre-cooked 3 pounds 231582 Refried Beans 1 can 861794 Salsa 4 oz 303564 Enchilada Sauce 12 oz 999115 Cumin 3 tablespoons 264680 Chili Powder 3 tablespoons 242834 Garlic Powder 3 tablespoons 247739 Onion Powder 2 tablespoons 242871 Ground Beef 5 pounds 329695 Bacio 50/50 Mozzarella Blend 5 pounds 302584 1. Cook beef and all spices in a skillet until done and finely crumbled 2. Add enchilada sauce to beef mixture and mix thoroughly 3. Spray 4 deep full size pan with cooking spray, layer bottom of pan with lasagna noodles 4. Layer beef mixture on pasta, then spread 3 can of beans over beef mixture, sprinkle Mozzarella cheese over beans. Repeat 2 times 5. Top with lasagna noodles and salsa, add remaining cheese 6. Cover with film and foil and bake at 350º in convection oven for one hour, remove cover and bake for additional 10 minutes Brunch Lasagna Lasagna Sheets, pre-cooked 8 squares 231582 Eggs 2 dozen 158750 Milk 3 cups 199417 Alfredo Sauce 48 oz 264197 Ham, diced 1½ pounds 408806 Green Peppers, diced 1½ cups 875407 Green Onion, diced 1 cup 854420 Bacio 50/50 Mozzarella Blend, shredded 6 cups 302584 Parmesan Cheese 1 cup 874103 1. Whip eggs with milk and cook in skillet until slightly done 2. Combine ham, green peppers and green onion 3. Spray full pan with cooking spray, cover bottom of pan with lasagna noodles 4. Layer alfredo sauce on noodles 5. Spread 3 of the ham mixture over alfredo, then layer 3 of the cooked eggs 6. Sprinkle ¼ of the Parmesan cheese and 1 cup of the Mozzarella cheese 7. Repeat layering two more times 8. Cover with remaining lasagna noodles, spread alfredo sauce on noodles and layer remaining cheese on top 9. Cover and bake at 350º for 45 minutes Bacio brands exclusive page 15

baked pasta Baked Cavatappi Cavatappi 6 oz 251642 Italian Sausage 3 oz 256381 Pepperoni 15 slices 78616 Marinara Sauce 4 oz 240392 Alfredo Sauce 3 oz 264197 Bacio Whole Milk Shredded Mozzarella 3 oz 294204 Grated Parmesan pinch 238641 Parsley, chopped pinch 855536 1. Sauté sausage and pepperoni in olive oil 2. Add 4 oz of marinara sauce and 3 oz of Alfredo sauce to meat mixture 3. Boil cavatappi and drain well 4. Toss to combine and coat noodles with some of the meat sauce 5. Place noodles on a medium oval platter 6. Pour the remaining sauce over the noodle base 7. Top the pasta with Bacio Cheese 8. Place in the salamander broiler to melt the cheese 9. Garnish with grated Parmesan and chopped parsley Baked Rigatoni with Italian Sausage Penne Rigatoni 1 pound 233349 Roasted Red Pepper & Smoked Gouda Bisque 16 oz 888199 Italian Sausage Links 12 pounds 264601 Bacio 50/50 Mozzarella Blend 12 oz 302584 Roma Tomatoes 6 each 878056 1. Cook rigatoni and combine with bisque in full steam table pan 2. Cook Italian sausage for 14-20 minutes or until done, slice, and add to pasta and bisque 3. Slice tomatoes and add to pan 4. Combine all ingredients and cover with shredded Mozzarella cheese 5. Bake for 10-15 minutes at 350º 6. Serve with breadsticks pizza Vodka Cream Sauce Short Rib PIzza Pizza Dough 12 1 each 81282 Short Ribs, cooked 5 oz 487517 Roasted Red Peppers, sliced 3 oz 033574 Portobello Mushrooms, sliced 3 oz 272397 Vodka Cream Sauce 4 oz see below Bacio 50/50 Mozzarella Blend 6 oz 302584 1. Heat grill to 400 degrees and place pizza stone on char broiler to heat 2. Top dough with sauce, cheese, mushrooms, peppers, and short ribs 3. Place topped pizza on pizza stone 4. Place on char broiler, cover with dome 5. Cook until the cheese is slightly browned and crust is crispy 6. Let stand for 3 minutes, then cut and serve Heavy Cream 3 quarts 260316 Red Chile Adobo Base ¼ pound 394361 Vodka 1 cup Shallots 1 pound 994214 Green Onions 1 bunch 854420 Corn Starch As needed 54035 Olive Oil ¼ cup 233302 1. Heat heavy cream and red chile adobo base on low heat in a stock pot 2. Sauté chopped shallots and green onions in olive oil 3. Move shallots and onions from sauté pan to stock pot and bring to a slow boil 4. Add vodka and simmer for 5 minutes 5. Thicken with cornstarch slurry page 16 Bacio Premium Cheese Recipe Book

pizza Chipotle Chicken Alfredo Pizza Bacio Cheese Mozzarella Provolone Blend 8 oz 294206 Chicken Breast, cooked & diced 6 oz 158776 Alfredo Sauce 4 oz 264197 Chipotle Seasoning 1 tbps 470464 1. Place dough on pizza screen 2. Mix seasoning with sauce and spread evenly over dough 3. Spread chicken evenly over sauce 4. Sprinkle Bacio cheese over pizza 5. Bake for approximately 7 minutes at 450º 6. Let stand for 4 minutes and cut Mac & Cheese Pizza Macaroni & Cheese 6 oz 874345 Bacon, Diced 3 oz 872392 Crushed Red Pepper 1 teaspoon 264698 Bacio Whole Milk Mozzarella 8 oz 294204 1. Place dough on pizza screen 2. Spread macaroni & cheese evenly over dough 3. Add bacon evenly to macaroni & cheese 4. Sprinkle crushed red pepper over bacon 5. Top pizza with Bacio cheese 6. Bake for approximately 7 minutes at 450º 7. Let stand for 4 minutes and cut pizza Breakfast Chorizo Pizza Shrimp & Scallop Pizza Chorizo, chopped 6 oz 488374 Diced Potatoes 6 oz 61430 Eggs 2 each 158750 Bacio Whole Milk Mozzarella 8 oz 294204 Salsa 4 oz 303564 Shrimp, cooked and sliced 5 oz 157225 Scallops, cooked 5 oz 888874 Vodka Cream Sauce 4 oz see recipe on page 17 Bacio Mozzarella Provolone Blend 6 oz 294206 1. Place dough on pizza pan 2. Fry potatoes in fryer until golden brown 3. Spread salsa over dough evenly; then layer potatoes, chorizo and cheese 4. Crack eggs in the middle of the pizza 5. Bake until golden brown, approximately 7 minutes at 450º 1. Place dough on pizza screen 2. Spread vodka cream sauce over dough 3. Top with shrimp and scallops 4. Sprinkle Bacio cheese over pizza 5. Bake for approximately 7 minutes at 450º 6. Let stand for 4 minutes and cut page 18 Bacio Premium Cheese Recipe Book Bacio brands exclusive page 19

pizza Jameson Glazed Steak Pizza Steak, diced 12 oz 232896 Jameson Whiskey Glaze 6 oz see recipe below Bacio Cheese Mozzarella Provolone Blend 5 oz 294206 1. Place dough on pizza screen 2. Spread glaze evenly over dough 3. Sprinkle diced steak over dough 4. Sprinkle Bacio cheese over pizza 5. Bake for approximately 7 minutes at 450º 6. Let stand for 4 minutes and cut Poutine Pizza Demi-Glace 4 oz 78306 Sidewinder Fries 6 oz 395982 Andouille Sausage 6 oz 997547 Bacio Mozzarella Provolone Blend 8 oz 294206 1. Place dough on pizza pan 2. Fry Sidewinder fries in a fryer until golden brown 3. Spread demi-glace over dough evenly 4. Layer fries, sausage and Bacio cheese 5. Bake until golden brown, approximately 7 minutes at 450º pizza Jameson Glaze Demi Glace Mix 1 quart 78306 Jameson Whiskey 1 quart BBQ Sauce 1 quart 234792 Honey ¼ cup 273152 Kitchen Bouquet ¼ cup Cornstarch ½ cup 54035 Water ½ cup 1. Prepare the demi glace mix according to package directions 2. Bring demi glace to a boil and add Jameson Whiskey, BBQ sauce, honey, and kitchen bouquet 3. Mix cornstarch and water to make a slurry 4. Add slurry to the demi glace to thicken 5. Pour in pan and chill Peanut Butter, Jelly and Bacon Pizza Peanut Butter 6 oz 319578 Grape Jelly 6 oz 378972 Bacon, diced 4 oz 872392 Bacio Whole Milk Mozzarella Cheese 8 oz 294204 1. Place dough on pizza sheet 2. Spread peanut butter over dough evenly 3. Repeat with jelly 4. Sprinkle bacon and Bacio cheese over pizza 5. Bake until golden brown, approximately 7 minutes at 450º page 20 Bacio Premium Cheese Recipe Book Bacio brands exclusive page 21

Bacio Coat Patches Bacio Window Cling Bacio Pizza Peel Bacio Framed Poster A vailable in B lock, S hredded and D iced V arieties BLOCK 287632 Whole Milk Mozzarella 8/6 #AV 291444 Whole Milk Mozzarella 1/6 #AV 337784 Whole Milk Mozzarella 6/5 LB 339387 Whole Milk Mozzarella 1/5 LB 337772 50/50 Part Skim Mozzarella/Provolone 6/5 LB DICED SHREDDED 294205 Part Skim Mozzarella 6/5 LB 301029 Part Skim Mozzarella 1/5 LB 294204 Whole Milk Mozzarella 6/5 LB 301028 Whole Milk Mozzarella 1/5 LB 337771 50/50 Part Skim Mozzarella/Provolone 6/5 LB 339388 50/50 Part Skim Mozzarella/Provolone 1/5 LB 294206 50/50 Whole Milk/Part Skim Mozzarella 6/5 LB 302584 50/50 Whole Milk/Part Skim Mozzarella 1/5 LB All Bacio Cheeses are 100% natural and have a 90 day shelf life. page 22 Bacio Premium Cheese Recipe Book

20 Dalton Road Augusta, Maine 04338-2628 1-877-564-8081 www.performancefoodservice.com/northcenter page 24 Bacio Premium Cheese Recipe Book Designed by