Fiordilatte

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 and texture
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
Dimensions
variable
Producers
dairies from various regions in the south of Italy
Codice forma
n.d.
Codice tagliato
n.d.

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