Fiordilatte di Napoli

The most authentic expression of the tradition and craftsmanship of fresh dairy products is captured in the shape of the braid, which recalls the flower. The artisanal processing of milk from farms and pastures in Campania is the unique feature of Fiordilatte di Napoli.

Fiordilatte di Napoli is a special product that, if you are professionals in the food service industry, you cannot overlook for your dishes and establishments.

White and velvety to the eye, soft and delicious at the first bite, the fiordilatte produced by Latteria Sorrentina will captivate the customers of your restaurant and pizzeria, allowing you to create dishes with a genuine and original taste.

Yes, because this is what we want to spread around the world: the genuine taste of Italian culinary tradition.
Fiordilatte di Napoli is a typical stretched-curd cheese from this region, produced according to ancient dairy rules with milk from local cows, which are the pride of our dairy productions.

The main stages of processing Fiordilatte di Napoli can be summarized in the following points:

– Whole cow’s milk is heated to a temperature of 38°C
– Raw cow’s milk whey is added
– Then, microbial rennet is added
– The mixture is left to coagulate for about 20-40 minutes
– After about 3-5 hours of natural fermentation, the curd matures
– The curd is reduced into strips and then worked
– The resulting product is subjected to curdling and stretching, then hardened in containers filled with cold water
– The curd is salted, and the Fiordilatte di Napoli with its sweet and authentic flavor is obtained

Choose the best for your customers, but also for you: try Latteria Sorrentina’s Fiordilatte di Napoli now, and dive into the culinary traditions you hold dear.

Order your Fiordilatte now, ideal for typical Italian dishes and authentic, high-quality restaurant meals!