100% Fiordilatte in acqua

To ensure our Fiordilatte reaches every corner of the world, we created the 100% Lavorazione Italia line. This combines the artisanal expertise of our master cheesemakers with the technological innovation of cutting-edge preservation systems.

Fiordilatte is stabilized at the optimal temperature to arrive perfectly intact in the kitchens of chefs and pizzaiolos everywhere, even in the most common cuts used for authentic Made in Italy culinary preparations.

Fiordilatte is a stretched-curd cheese typical of this region, made according to ancient dairy traditions using milk from local cows—true gems of our dairy production.

The main processing steps of 100% Fiordilatte can be summarized as follows:

– Whole cow’s milk is heated to a temperature of 38°C.
– Raw cow’s milk whey is added, followed by microbial rennet. The mixture is left to coagulate for about 20–40 minutes.
– After around 3–5 hours of natural fermentation, the curd reaches full maturation.
– The curd is then cut, stretched (filatura) and shaped (mozzatura), and allowed to firm up in containers filled with cold water.
– The cheese is then salted, resulting in the sweet and authentic taste of Fiordilatte di Napoli.

Choose the best for your customers—and for yourself: try Latteria Sorrentina’s 100% Fiordilatte in water, and take a dive into the culinary traditions you love most.

Pasteurized cow’s milk, salt, rennet, and lactic ferments