fiordilatte

An Italian cheese similar to mozzarella (soft, moist), and often confused with it, but made from cow's milk instead of buffalo milk. Almost all mozzarella sold in the United States is fiordilatte. Also called fior di latte.

Fiordilatte is most commonly encountered on pizza, for which purpose it is superior to buffalo milk mozzarella, which doesn't bake well.)

The fiordilatte from the town of Agerola is famous.

resources

Sam Anderson.
Go ahead, milk my day.
New York Times Magazine, October 14, 2012.
www.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html

Describes attempts by determined entrepreneurs to make real buffalo-milk mozzarella in the United States. Be sure to read the comments.

home | food index | search| to contact Sizes drawing of envelope | acknowledgements | help |

privacy

terms of use