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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.

Available in various sizes, including the new version 125 g in cup (0907549)


Organoleptic characteristics
Aspect: white, compact and soft paste, weeping serum
Taste: delicate, fresh and milky
Serving suggestions: White wines, lagers. Blueberry jam, marmalade, acacia honey. Typical ‘Ciabatta’ bread
Technical characteristics
Milk: full fat, raw or pasteurised cow’s milk
Production method: artisan and industrial
Paste: stringy
Salting: in brine
Ripening: none unless smoked
Production period: annual
Fats: 40 % F-Dm
Weight: variable
Size: variable
Producers: dairies from various regions in the south of Italy