Description
The fiordilatte, is a soft, spun cheese, produced with cow’s milk deriving from one or more milkings carried out in a maximum time of sixteen hours. The production of fiordilatte dates back to the Middle Ages, in the area of Naples, when the milk was almost soured by the dairies, forming a quail that lent itself very well to being processed.
The name fiordilatte derives from the act of the cut off, when the master cheese maker cuts, in fact “mozza”, a portion of cheese with a long ribbon of rennet, thus forming the mozzarella.
