Tradition and high quality: here’s how fiordilatte mozzarella is made
Among the dairy products that best represent our great culinary tradition, fiordilatte undoubtedly stands out.
Fresh, tasty, and delicate, fiordilatte is not only a much-loved food, but also an essential ingredient in the kitchens of every restaurant and a key player in many dishes known all over the world, such as Neapolitan pizza.
But how is fiordilatte mozzarella made? Let’s discover all the stages of its production and where to find the best one for your venue.
What is fiordilatte mozzarella and what are its characteristics?
In everyday language, the word “mozzarella” often refers to two different types of products: one made with cow’s milk and the other with buffalo milk. This is because the term “mozzarella” derives from the production process, specifically from the act of “mozzare” (to cut) the stretched curd, a process that gives life to both products.
In reality, there is a clear difference between buffalo mozzarella and fiordilatte, and it lies precisely in the type of milk used: in the first case, buffalo milk is used, which contains less water and much more fat, while fiordilatte mozzarella is produced exclusively with cow’s milk, which is lighter and contains much less fat.
This means that fiordilatte releases very little water during cooking, without soaking the doughs, and continues to stretch even at the end of cooking two characteristics that make it perfect for topping Neapolitan pizza.
How fiordilatte mozzarella is made: the dairy tradition of Latteria Sorrentina
Although fiordilatte is produced in many regions of Italy, most experts agree that some of the very best are made in Campanian dairies, such as Latteria Sorrentina, where fiordilatte production is a true art passed down from generation to generation by our master cheesemakers.
The production of our cow’s milk fiordilatte involves 6 stages:
- Filtration: fresh cow’s milk is poured into large vats, where the filtration phase begins, removing impurities from the milk.
- Milk coagulation: after filtration, the milk is placed in a basin for coagulation. At this stage, it loses its liquid consistency. Rennet and lactic ferments are added, and it is then left to rest.
- Curd processing: the curd obtained is broken into clumps, cut into slices, and placed to drain on a steel table. Hot whey is added, and it is then left to acidify for several hours.
- Stretching: once mature, the curd is worked until it becomes a white, elastic paste, kneaded with nearly boiling water using a wooden stick.
- Cutting (mozzatura): the stretched curd obtained is worked by the skilled hands of the cheesemakers. This is the cutting phase, during which the paste is divided into smaller portions.
- Salting: the mozzarellas are immersed in brine (water and salt), with concentrations that vary depending on the dairy.
Choose the best Campanian fiordilatte for your venue
If you are looking for top-quality fiordilatte with an authentic and genuine flavor, visit our website and discover all our proposals.
In our catalog, you will find different types of fiordilatte, including Fiordilatte di Napoli, with its genuine and natural taste; Fiordilatte dei Monti, perfect for true Neapolitan pizza; and Fiordilatte della Penisola, with a soft, elastic, and stringy texture.
Also discover our ready-to-use mozzarella and lactose-free mozzarella, or contact us for more information about all our products.