FAQs

Buffalo mozzarella should not be kept in the fridge, but rather stored in its own whey. When you get home, it’s necessary to place the mozzarella in a container along with the whey, remove it from the plastic, and then cover the container with a fine-mesh net. Larger mozzarella formats, once cut, absorb water, so if you plan to consume it over different times, it’s better to choose smaller sizes like bocconcini or 125-gram mozzarella balls.

On the other hand, fiordilatte should be kept in the fridge, whether wrapped dry or in water. The key is to always consume it at room temperature, and this applies to both mozzarella and fiordilatte. You can regenerate the dairy for consumption by placing the sealed package in lukewarm water, either with the whey or in a plastic wrapper for the dry version. Under no circumstances should you heat it with aggressive heat sources or in a microwave.

In culinary terms, "mozzarella" refers to the dairy product made from buffalo milk, while "fior di latte" refers to the one made from cow's milk. In everyday use, the difference lies more in the meaning of the word "mozzarella," which comes from mozzare—to cut off—referring to the process of shaping the cheese into soft, round balls.

Fiordilatte refers to the best part of the milk which, after the natural curdling process, forms the curd that will be stretched with hot water and then separated from the whey, which is considered the less noble part.

Mozzarella is made with two main ingredients: milk and rennet.
The milk used is either cow’s milk for fior di latte or buffalo milk for traditional mozzarella. The process is similar, although the two types of milk have different organoleptic properties: cow’s milk produces firmer cheeses with less liquid loss, while buffalo milk, being richer in fat, results in softer cheeses with a higher moisture content.

Rennet traditionally comes from the abomasum, a part of the stomach of young, unweaned ruminant animals. To coagulate the milk and form the curd needed for stretching the mozzarella, it’s also possible to use siero innesto—whey from the previous day’s production that has been left to rest for about 24 hours and contains microorganisms that help acidify the milk.

The milk is first pasteurized at 85°C, then cooled down to the working temperature—between 35 and 40°C. It is then placed into large vats, where rennet and starter cultures are added to encourage lactic acid production and trigger coagulation.

Once the milk thickens into a disc-like mass in a round vat, it is broken up into small pieces that sink into the whey. The broken curd is then collected and drained on sloped surfaces to separate it completely from the whey, which is later used to produce cream and ricotta.

After draining, the curd appears firm and slightly lumpy. The cheesemaker checks if the curd is ready for stretching by testing a piece on a hot iron (as per tradition) or by stretching it in 85°C hot water.

If the curd is ready, the cheese is stretched either manually or with machines. The stretched curd is then shaped—typically by mozzatura (hand-cutting the curd into balls), which gives mozzarella its name—or by braiding. Alternatively, a molding machine is used to create various formats, from small bocconcini to larger shapes like aversana.

Frozen mozzarella should be brought to room temperature by taking it out of the freezer. No heat source such as an oven or microwave should be used to speed up the thawing process, in order to preserve its organoleptic properties and taste.

Buffalo mozzarella is stored in its whey in a cool place, but not in the refrigerator.

The generic term "mozzarella" is used by the industry as a classification based on the shape, distinguishing it from braids and bocconcini. However, the difference between industrial mozzarella and authentic fiordilatte lies in the main ingredient: in the case of industrial mozzarella, it is a processed curd, whereas in true fiordilatte, as the name suggests, it is cow's milk.

Mozzarella and fiordilatte are fresh products, so storing them outside the fridge requires quick consumption within a few hours. Mozzarella stored in its whey outside the fridge can last up to 12 hours, but this time decreases significantly as the ambient temperature rises. Dry fiordilatte, though still covered and kept away from contaminants like insects, has a shelf life of about 4 hours.

Buffalo mozzarella should always be stored in its whey. For fiordilatte, it depends on the type. If it is in water, it should be kept in the fridge with its brine. If it is wrapped dry and sealed in plastic packaging, it should be stored in the fridge without opening the packaging.

The amount of mozzarella depends on the type of pizza. On Neapolitan pizza, and specifically on the queen of pizzas—the Margherita—only cow’s milk fiordilatte is used. Buffalo mozzarella on pizza is a more recent discovery. The quantity also depends on how the dairy products are processed: with authentic fiordilatte, the amount is about 80 grams, which increases to around 100 grams for industrial products.

Anche il taglio fa la differenza: nel caso della mozzarella di bufala bisogna considerare in partenza una quantità maggiore di latticino perché la mozzarella deve essere perfettamente scolata. La quantità sarà di circa 110 grammi.

For pizza, the best choice is fiordilatte because it doesn’t need to be drained from water, melts more easily, and doesn’t lose weight. Finally, fiordilatte doesn’t soak the pizza.

Mozzarella can be cooked in many ways but is mainly used as a filling ingredient for baked pasta and stuffed pasta. It is also ideal in traditional dishes from Campania such as eggplant parmigiana, sartù di riso, and gnocchi alla sorrentina. Fiordilatte is even more suitable because it doesn’t release liquid during cooking but at the same time blends the flavors and acts as a binder.

Buffalo mozzarella does not tolerate temperature changes well, so it is best eaten plain, accompanied by tomatoes or shrimp. Additionally, it is advisable not to add oil, as it alters the perception of the milk.

Ricotta is made from the whey left over from the coagulation of the milk used for fiordilatte. There is no difference between ricotta and ricotta for desserts except that the latter is sieved and incorporates a certain amount of sugar depending on the dessert recipe. Salted ricotta is made from sheep’s milk and is sprinkled with salt after shaping; once aged, it is used grated over dishes.

Ricotta is a fresh dairy product, so once opened it should be consumed within one or two days at most. It should be stored in the fridge.

Mountain ricotta is a healthy, light, and very versatile dairy product in the kitchen. To enjoy the delicate flavor of mountain ricotta, we recommend taking it out of the fridge at least 30 minutes before use, or cooking tasty recipes such as ricotta and spinach ravioli, ricotta gnocchi, or using it in desserts, on tarts, or chocolate cakes.

Mountain ricotta is a dairy product with great nutritional value that has very ancient origins. Cow's milk ricotta is recommended for diets because it is a low-calorie dairy product with a good protein content. It is also very easy to digest because it contains many minerals, such as calcium, phosphorus, and abundant amounts of vitamin A.

Mixed ricotta is a healthy, light, and very versatile dairy product in the kitchen. To enjoy the delicate flavor of the ricotta, we recommend taking it out of the fridge at least 30 minutes before use, or cooking tasty recipes such as ricotta and spinach ravioli, ricotta gnocchi, or using it in desserts, on tarts, or chocolate cakes.

Creamy, soft, and with a delicate flavor, ricotta is widely used in pastry making. It serves both as a base for desserts and as a filling for Sicilian cannoli. It is also used in mille-feuille cake with ricotta and chocolate flavor, ricotta strudel, and Sicilian cassata.

Provola di Napoli, being a smoked cheese, has a rich and distinctive flavor. It can be used in many dishes. Our recommendation is to take advantage of its ability to blend flavors, especially in main courses, such as: rolls with ham and provola, savory pies, meatloaf, roast, croquettes, and focaccia.

Cow's milk is heated to a temperature of 30°C until it coagulates. Then the curd is worked and passed to the stretching phase, during which the cheese takes the typical shape of provola. Finally, the most important and distinctive part of Provola di Napoli is the smoking, which is done using the fumes from dry straw. This phase lasts about 10 minutes.

A typical dish from Campania is pasta and potatoes; we recommend adding provola from the peninsula to make it a unique and tasty meal. You can also prepare zucchini stuffed with provola or filled pastries made with puff pastry. Provola is also a particularly appreciated ingredient on pizza, especially in the classic pizza with provola and speck.

As tradition dictates, rennet is added to the cow's milk when it reaches a temperature of 30°C, and the stretching of the curd is done manually, giving it the typical spherical shape.