The fiordilatte, renamed Fiorì by the St. Leonard Dairy, is one of the most popular products. It is a cow ‘ s milk mozzarella made only with milk from farms in the province of Salerno.
Taste and goodness of fiordilatte, the cow’s milk mozzarella cheese
Fiordilatte is a fresh string cheese.
The shape is variable, as it can be rounded with the head, or with the knotty; it is externally rindless, white in color with straw-colored hues, the surface is smooth and homogeneous, enclosing a soft texture.
The flavor is fresh and is characterized by the milk used during production; it is slightly acidic, in fact this characteristic is outlined by the overnight spinning that begins at the end of the natural acidification process. This process allows the curd to become enriched with the ferments for flavor development. The taste is intense, ripe and savory, tending to be dry on tasting, but with a decidedly firm texture that makes for excellent dish preparation.
We remember being extremely appreciated for its high cooking performance, in fact, fiordilatte is also used in the creation of pizzas in order to make them light and more digestible.
The processing of the Fiorì
The extremely important element, which has made the fiordilatte beloved and unique, is the milk used. Whole, raw cow’s milk from only the province of Salerno is used to create fiordilatte.
Processing then begins with the combination of raw milk and cow’s milk whey, followed by the addition of liquid calf’s rennet, left to coagulate, until the curds are broken. Next, there is the process of natural fermentation, and the curd is reduced to be processed and spun. Finally, we move on to salting, which can take place either at the spinning stage or at the final stage of creating the florin.
To create smoked fiordilatte, the process is the same, but at the end of it smoking must be implemented, which makes the fiordilatte always compact, having a darker surface outlined by black streaks. The flavor is stronger and more intense precisely because of the smoking.