Fiordilatte della Penisola

Fiordilatte from the Peninsula enhances the final processing stage of the finest cow’s milk, with the resting of the dairy products in water and salt, an ancient preservation method that allows the freshness to be maintained until use.

The production of Fiordilatte from the Peninsula follows these stages:

– The process begins by heating whole cow’s milk to a temperature of about 38°C.
– Then, microbial rennet is added, and the milk is left to coagulate for a variable time, ranging from 20 to 40 minutes.
– At this point, the curd undergoes maturation through natural fermentation: this process lasts about 3-5 hours.

The curd is then cut into strips, and the resulting product undergoes mozzatura (cutting into pieces) and filatura (stretching): this phase can be done by hand or using machinery.

The Fiordilatte is then firmed up in containers filled with cold water.

It is salted by immersing it in brine. The entire process is completely natural, with no chemical additives used: this is why it takes time to make a good Fiordilatte!

Fiordilatte from the Peninsula is a typical ingredient for Italian dishes: once you try the authentic products from Latteria Sorrentina, you won’t be able to live without them. Order your Fiordilatte now!