The fiordilatte is a fresh, stretched-curd cheese that boasts ancient traditions in Campania. To produce fiordilatte it has always been used high quality cow’s milk, obtained from one or more milking in sequence, which is delivered raw to the dairy within 24 hours of the first milking. Its shape varies, usually round shaped; it has […]
The fiordilatte is a fresh, stretched-curd cheese that boasts ancient traditions in Campania.
To produce fiordilatte it has always been used high quality cow’s milk, obtained from one or more milking in sequence, which is delivered raw to the dairy within 24 hours of the first milking. Its shape varies, usually round shaped; it has no rind, it is white, with a delicate skin, and a smooth, even and shiny surface. The texture is soft and it releases a distintive milky liquid when cut; its flavour is very fresh.
The fiordilatte is a fresh, stretched-curd cheese characterized by a smooth, even and white surface.
Its consistency is springy and the paste has some overlapping “peels” that disappear in the middle.
The flavour is delicate and sweet, its smell fresh and pleasant; it is consumed especially as appetizer or to create snacks.