ORIGIN AND TRADITION
Origin and Tradition: Fior di Latte is a fresh cheese made from cow’s milk, primarily produced in Southern Italy, particularly in Campania. It has ancient origins, and its traditional production methods have been passed down through generations of cheesemakers.
DIFFERENCE FROM MOZZARELLA
Difference from Mozzarella di Bufala: Unlike Mozzarella di Bufala, which is made from buffalo milk, Fior di Latte is made exclusively from cow’s milk. This gives Fior di Latte a more delicate flavor compared to the richer and creamier taste of Mozzarella di Bufala.
CULINARI VERSATILITY
Culinary Versatility: Fior di Latte is incredibly versatile and is used in various dishes. It is perfect for Neapolitan pizzas, salads, appetizers, gnocchi Sorrentina and can also be enjoyed on its own. Its ability to melt evenly makes it ideal for pizza, adding a creamy texture without releasing too much water.
ARTISANAL PRODUCTION
Artisanal Production: The production of Fior di Latte follows traditional techniques. Fresh milk is curdled, stretched, and then hand-shaped by skilled cheesemakers. This artisanal process ensures superior quality and an authentic taste that industrial versions cannot replicate.
FRESH CONSUMPTION
Fresh Consumption: Fior di Latte is a fresh cheese and should be consumed within a few days of production to fully appreciate its freshness and flavor. For best preservation, it should be kept immersed in its whey until ready to eat, avoiding overly cold temperatures that could affect its texture.
LATTERIA SORRENTINA has a rich history dating back to 1880. Founded in the Campania region of Italy, the company has been dedicated to producing high-quality dairy products for over a century. It started as a small family business and has grown into a well-known brand, renowned for its commitment to traditional cheese-making methods. Their buffalo mozzarella, in particular, has become a symbol of Italian culinary excellence, celebrated for its authentic taste and superior quality.
