Mozzarella
Mozzarella Fior di Latte
Mozzarella made with fresh cow's milk. Soft, juicy and delicate: the one for pizza and caprese.
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Fior di latte: flower of the milk. The name says it all — this mozzarella is not after intensity, it is after freshness. Soft, faintly sweet, with a touch of salt, and that elastic texture that opens into juicy strands.
The everyday mozzarella
It is the one that melts on a pizza, the one you slice into a caprese, the one that goes alongside without stealing the show. Its clean flavour leaves room for the tomato, the basil, the oil — and that is why it is the most used fresh cheese in Italian cooking.
From southern Italy
It was born in southern Italy and is made with fresh cow’s milk, worked as pasta filata: the curd is heated and stretched by hand until it turns elastic and glossy. It takes minutes, and it allows no shortcuts.
What makes it special
- Genuinely fresh: at its best in the days right after it is made, when it is juiciest.
- Delicate flavour: soft and faintly sweet, balanced by a touch of salt.
- Only milk, salt, coagulant and ferments: nothing else, the way it has always been done.
On our Instagram we post recipes and ideas for making the most of it.
How to enjoy it
- Suggested pairing: fresh, light whites such as a Pinot Grigio or a Vermentino, or an Italian rosé.
- Mediterranean salads: in a classic caprese, with fresh tomatoes, basil and extra virgin olive oil.
- As a pizza topping: it melts without losing its freshness, so it is the one for artisan pizzas.
- In antipasti and tapas: with cured meats, roasted vegetables, or simply oil and black pepper.
- Hot or cold: with pasta, risotto, focaccia or as a base for whatever you are building.
Frequently asked questions
Does it contain lactose?
Yes. It is a dairy product and naturally contains lactose. If you are looking for an option without it, we have the High Protein Mozzarella, which is made lactose-free.
What does "fior di latte" mean?
Flower of the milk. It is the name for mozzarella made with cow’s milk, as opposed to buffalo milk, and it points at its milder, lighter flavour.
How is it different from buffalo mozzarella?
It is gentler. Buffalo milk gives a more intense, longer flavour; fior di latte is cleaner and leaves more room for the other ingredients.
Does it contain additives?
No. Only milk, salt, coagulant and lactic ferments.
How should it be stored?
Refrigerated between 0 °C and 4 °C, in its own liquid.
