Description
The fior di latte or simply cow’s milk mozzarella is a fresh cheese, or lactinium, of whole cow’s milk with spun dough, obtained with a technique almost identical to that of buffalo mozzarella bell, with which it should not be confused.
It has been produced for centuries in the Centre and the South, originally from Campania.
The fiordilatte is recognized as a traditional speciality guaranteed (STG) of Campania, the cream of milk of the Vallo di Diano, Sorrento, Agerola, Agro Nocerino and Monti Lattari, produced with milk from cows of a breed present only on site and bred according to tradition, has a taste very particular and is suitable for both cooking, that to taste natural.
In Lazio and Campania, the milk flower is produced mostly not by hand; which can be seen from the absence of the characteristic scar of mozzarella, which after spinning is hot mozzarella.
