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Apulian Fior di latte Mozzarella

30/05/2017 - The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. mozzarella is obtained from the curdling of fresh cow's milk brought to 35 degrees, so the addition of natural rennet to form the curd. The cow's milk mozzarella is pinned every day by the diary master following the Apulian artisanal tradition using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning. The "Fior di latte" shape is variable: round, nodino, braid depending on the origin. The Nodini: these are little "Fior di latte" mozzarella typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity. The "Fior di latte" mozzarella has a sweet but delicate taste, the best siding is with a mature tomato and 2 leaves of fresh basil realizing a great Caprese, but it is also perfect to but directly cut on a pizza. Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.

Articolo tratto da: OIP Editorial Department

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Apulian Burrata - Caseificio Voglia di Latte
The product is shipped only every Monday and Wednesday.

Burrata Pugliese - 250 gr.
5.00 €
Burrata Pugliese - 125 gr. in conf da 250 gr.
5.00 €
Burrata Pugliese - 400 gr.
8.00 €

Apulian Nodini mozzarella fiordilatte - Caseificio Voglia di Latte
The product is shipped only every Monday and Wednesday.

Nodini fiordilatte pugliesi 50 gr. in conf. da 250 gr.
4.50 €

Bocconcini di Mozzarella Pugliesi - 30 gr. in conf. da 250 gr.
4.50 €

Mozzarella Fiordilatte - Caseificio Voglia di Latte - 250 gr.
5.00 €


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