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Whilst the name ‘Mozzarella’ is traditionally reserved for fresh stringy cheese made exclusively from buffalo milk, the expression ‘Fiordilatte’ (for which denomination of protected origin –DOP – status has been requested) indicates a much more widely available and well known cow’s milk version introduced over the past few decades due to the scarcity of buffalo milk.  It is produced in the classic round format and as small ovals or ‘plaits’ (the latter can be preserved for longer by a smoking process) both industrially and by artisan cheese makers where the hand drawing of the paste ensures a less ‘rubbery’ and leathery outcome.

Caratteristiche organolettiche
Aspetto: white, compact and soft paste, weeping serum
Sapore: delicate, fresh and milky
Abbinamenti: White wines, lagers. Blueberry jam, marmalade, acacia honey. Typical ‘Ciabatta’ bread
Caratteristiche tecniche
Latte: full fat, raw or pasteurised cow’s milk
Lavorazione: artisan and industrial
Pasta: stringy
Salatura: in brine
Stagionatura: none unless smoked
Produzione: annual
Grassi: 40 % F-Dm
Peso: variable
Dimensioni: variable
Produttori: dairies from various regions in the south of Italy